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Bacon & Home-Cured Hams Browse our Bacon and Ham products in our online shop Bacon Curing Grasmere Farm has earned a very
enviable This is because we make it in the old fashioned way. The meat is placed in salting troughs and then rubbed with a mixture of salts and sugar to a recipe from Sid, an old village butcher who has since passed away, but at least his knowledge did not die with him! Once the meat is cured, the meat, which is now bacon is hung to dry and mature. This traditional process results in bacon with a delicious depth of flavour which is second to none. A question we are always asked is "Why does bacon produce a white watery scum in the pan, shrink and won't go crispy?" - the answer is simple... Grasmere bacon does not have these problems because we don't inject it full of brine and flavour enhancers as with mass-produced bacon. Smoked Bacon Our dry cured bacon in smoked slowly over beech wood to give a true natural smoked flavour infused throughout the bacon. Home Cured Ham At Grasmere Farm we make our own home cured ham. This is matured for a minimum of two weeks after curing which gives a mild flavoured ham of moist, yet firm, texture. These are available smoked or unsmoked. A gammon is a boneless piece of ham. |
See also: Sausage & Burgers, Quality & Principles, Maxey Mill