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Tag Archives: pork
A taste of Tuscany
Exploring the secret world of the Italian Pork Butcher – Norcini. (They all look like slightly past it Italian Porn stars!) A few images & experiences from my recent trip to the Garfagnana area of Italy. Italian Salumi from Prosciutto & … Continue reading
Posted in butcher, charcuterie, Farm, Italy, Sausages
Tagged biroldi, butcher, charcuterie, italy, lardo, norcini, pigs, pork, salami, salumi, sopressata, tuscany
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Gammon, Bacon or Ham… What’s the difference?
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
Tagged Back Bacon, bacon, bacon chops, british, butcher, charcuterie, collar, cured, curing, dry cured, gammon, gammon steak, ham, middle bacon, pork, streaky bacon
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12 reasons to visit your Butcher
Here are 12 reasons to visit your Butcher 1. Full Traceability – a good butcher will know where his meat comes from and have a relationship with the farmer who supplies it. 2. Something special – a butcher can offer … Continue reading
Butchery & Charcuterie Courses in The Yorkshire Dales
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
Posted in bacon, Beef, butcher, charcuterie, Farm, Food, Lamb, Sausages, Yorkshire, Yorkshire Dales Food
Tagged bacon, Bluefaced Leicester, butcher, charcuterie, Curing (food preservation), guanciale, Meat, pork, sausage, Sausage making
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Cure your addiction – BACON CONNOISSEURS WEEK
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
Posted in bacon, butcher, charcuterie, Yorkshire Dales Food
Tagged Back Bacon, bacon, british, Carbonara, guanciale, Meat, middle bacon, pancetta, pork, streaky bacon, Yorkshire, Yorkshire Dales
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Traditional Bacon
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
Posted in bacon, Eating, Food, Yorkshire Dales Food
Tagged bacon, brine, british, cured, drycured, homecured, Meat, pork, traditional
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The Bull, Broughton – Oxford Sandy & Black Pork Faggots
Gazegill Farm Oxford Sandy & Black Pork Faggots at The Bull at Broughton, Skipton These were really very very tasty, the faggot’s had a fantastic meaty pate taste, complimented by a rich gravy and served with seasonal garden peas and … Continue reading
Hogroast
Had a great hogroast for a private function at the weekend, a fantastic pig that only just fitted our hogroast machine and was very well received by all, served with apple sauce, stuffing and a little salad and of course … Continue reading
Posted in Eating, Events, Yorkshire Dales Food
Tagged apple sauce, crackling, hog, hogroast, pig, pork, stuffing
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Lunch at The Craven Arms, Giggleswick, Settle
The Craven Arms, Giggleswick (formerly The Old Station) on the outskirts of Settle opened just before Christmas and I would guess has been under a cover of snow ever since! Adrian Proctor, local Organic farmer from nearby Rathmell has refurbished … Continue reading
