Tag Archives: pork

A taste of Tuscany

Posted on 01/12/2015 by

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 →

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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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12 reasons to visit your Butcher

Posted on 07/01/2014 by

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 →

Posted in Beef, butcher, Food, Lamb, Mutton, Pork, Sausages, Steak, Yorkshire | Tagged , , , , , | 2 Comments

Butchery & Charcuterie Courses in The Yorkshire Dales

Posted on 17/04/2013 by

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 , , , , , , , , , | 1 Comment

Cure your addiction – BACON CONNOISSEURS WEEK

Posted on 18/03/2013 by

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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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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The Bull, Broughton – Oxford Sandy & Black Pork Faggots

Posted on 23/08/2010 by

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 →

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Hogroast

Posted on 07/06/2010 by

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 →

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Butchery & Sausage Making

Posted on 16/02/2010 by

The latest Butchery & Sausage Making course at Coghlans Cookery School last week went well, I really enjoyed the day and we got some great positive feedback from all attending. After talking about Pigs & Farming in general over coffee … Continue reading →

Posted in bacon, Beef, butcher, charcuterie, Events, Lamb, Mutton, Sausages, Yorkshire Dales Food | Tagged , , , , , , , , , , , , , , | 4 Comments

Lunch at The Craven Arms, Giggleswick, Settle

Posted on 15/01/2010 by

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 →

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