Tag Archives: bacon

Gammon, Bacon or Ham… What’s the difference?

Posted on 14/07/2015 by cwildman

Brilliant Bacon Back, streaky and middle bacon rashers come from either the back or belly of the pig.  The curing process uses a salt preparation to remove water from the meat; either in the form of a dry cure rubbed … Continue reading →

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Butchery & Charcuterie Courses in The Yorkshire Dales

Posted on 17/04/2013 by cwildman

Ever fancied a go at butchery, making your own sausages or curing your own bacon? Well now you can.  Paganum Artisan Butchery & Charcuterie run a series of courses in Pork Butchery, curing and charcuterie, Lamb Butchery and even beef … Continue reading →

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Cure your addiction – BACON CONNOISSEURS WEEK

Posted on 18/03/2013 by cwildman

Cure your addiction and celebrate everything Bacon, for one week only (until next year!) it is British Bacon Connoisseurs week from the 18th to the 24th March 2013. I don’t just celebrate bacon for one week a year, our celebrations are weekly, nay daily … Continue reading →

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Bacon Infographic about Bacon, yes 25 Bacon Facts from the USA!

Posted on 26/02/2012 by cwildman
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Breakfast with Rosemary Shrager at Fodder

Posted on 03/12/2011 by cwildman

Fodder in Harrogate the Local Food Shop run by The Yorkshire Agricultural Society is a shining example of how a local food store should be, with a fantastic selection of Yorkshire’s finest foods and a great Café to boot.  I was … Continue reading →

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Camping Food Favourites, Malham

Posted on 12/03/2011 by cwildman

Camping food favourites:- The Classic Campsite Fryup The Campsite Fryup, comprising any or all of the following, all cooked in the same pan if possible, Bacon, eggs, sausages, black pudding, tomatoes, mushrooms & baked beans, couple of slices of bread, fried … Continue reading →

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Bury Black Pudding

Posted on 25/02/2011 by cwildman

Some recent very kind visitors to Malham ordered a selection of meat from Paganum for their stay at the Bunk Barn in Malham and mentioned they would be bringing their own black pudding to go along with my dry cured … Continue reading →

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Traditional Bacon

Posted on 28/01/2011 by cwildman

Traditional dry cured cured bacons v mass produced…. Traditional dry cure bacon with either salt or a rub on cure, preserves and flavours the bacon and a percentage of moisture will be lost to the atmosphere during the curing process … Continue reading →

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Jamie’s Sausage Cassoulet

Posted on 23/01/2011 by cwildman

A simple supper adapted from Jamie Olivers 30 minute meals, kinda Sausage Cassoulet :- Ingredients:- 3 rashers of streaky bacon or a handful of bacon lardons 1lb or 500g pork sausages, good quality from your butcher or farmers market 120g … Continue reading →

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Homecured Bacon

Posted on 19/02/2010 by cwildman

Mmmmm experimental bacon curing appears to be going rather well!

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