Tag Archives: cured

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

Posted on 14/07/2015 by

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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Traditional Bacon

Posted on 28/01/2011 by

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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Natoora Continental Food

Posted on 14/07/2009 by

Natoora, French & Italian food delivered to your door, Natoora describe themselves thus  “A unique range of superlative fresh food and groceries, including fruits and vegetables from the markets of Milan and Paris, delivered to your home” They were kind … Continue reading →

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