Search Results for "bacon"
Crispy Streaky Bacon Crispy bacon is a type of salt-cured pork made from various cuts, typically from the pork belly or from the less fatty back cuts. What is more, bacon is eaten on its own, as a side dish (particularly in breakfasts), or even used as a minor […]
Smoked Back Bacon – 2.27kg Smoked back bacon is a cut of bacon that includes the pork loin from the back of the pig. It may also include a portion of the pork belly in the same cut. Our Age pig bacon is beautiful, Back bacon cut which includes […]
Back Bacon /40 Rashers – 2.27kg Back Bacon/40 Rashers – 2.27kg at its best providing both flavoursome and generous rind. This thick-cut, un-smoked back bacon has a fantastic flavour. Perfect for frying or grilling, back bacon is a cut of bacon that includes the pork loin from the back of the pig. It may also […]
Bratkartoffeln German Fried Potatoes
Bratkartoffeln also known as German Fried Potatoes. Made up of sautéed Potato slices with bacon bits and onions, these potatoes are the perfect accompaniment to any meal.
Please note this product arrives in 1kg bag – ambient temperature and not frozen.
How to make the perfect fried potatoes
The right type of potato is crucial for fried potatoes: they should be waxy/all-purpose potatoes.
If you prefer them to be crispy on the outside and softer on the inside, then these are the potatoes for you! Whether you use pre-cooked or raw potatoes, both work.
Whole Rabbit – Outstanding Quality – Great in Stew or Casserole
Slow Roasted Rabbit
Great for dinner, served with rice and homemade bread.
Coniglio alla stimpirata is a sweet and sour dish whose popularity reaches all corners of Sicily. Its distinctive flavour results from the combination of vinegar and fresh herbs, which, together, create an intense cocktail that is at once fresh and pleasantly pungent, and which is best enjoyed at room temperature. Rabbit is the most common meat to cook alla stimpirata –– from stemperare, which means to temper or to tone down. However, this same recipe works well with chicken or white fish, too. As for the vegetables, you can add or remove as you please. For example, courgettes can be added instead of peppers, while the potatoes could be left out to make the dish a tad lighter.
This Sicilian sweet and sour rabbit recipe (coniglio alla stimpirata in Italian) is enjoyed across the island, often served at room temperature when the weather’s particularly warm. The vinegar and sugar dressing adds an incredible amount of flavour to the rabbit – although you can swap this out for chicken or fish if you like.
Venison Diced – Great for Casseroles – Incredible Flavour
The best way to cook Diced Venison
Toss the diced venison in seasoned flour and the mixed spice ensuring each piece has a thin dusting of flour. Using the same pan as you used to cook the lardons, heat a big splosh of oil and add the venison, in small batches, browning all sides and then putting to one side (this may take 3 or 4 batches).
What are the Ingredients in Venison Casserole
1 tbsp olive oil. 25g/1oz butter. 2 onions, diced. 4 garlic cloves, crushed. 4 rashers smoked bacon, chopped. 500g/1Ib 2oz chestnut mushrooms, halved. 2.5kg/5½lb haunch or shoulder of venison, diced. ½ bottle red wine.
Horseshoe Gammon Smoked – Tender Tasty oh and that Smoked was Delicious
Whole Smoked Horseshoe Gammon 4kg joint will arrive ready to roast. The horseshoe shape gives this gammon its unusual name. Beautifully tender and full of our lovely smoky flavour,
this whole Smoked Gammon will serve a large party of people, approx. 16 depending on portion sizes. It’s a prime rind-on gammon taken from the centre of the leg.
How to cook a Smoked Gammon Joint.
Boiled, baked or roasted, smoked gammon joints are a traditional meal served in many British homes. The type of wood chips that the gammon joints are smoked over determines their smoky flavour. Ours are smoked over oak chips, for a period of 14 to 16 hours, to create our truly incredible flavour, with no extra colours added.
A Smoked Gammon Joint is an ideal meal for busy cooks because it’s simple enough to prepare for a weekday meal, yet tasty, and attractive enough to serve to unexpected guests.
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