Ever wondered what the difference between a collar bacon joint and a fore end bacon joint? Well, first of all, bacon joints are a great alternative to gammon joints. Bacon joints are from the front end of the pig and carry more marbled fat which is in between the muscles or 'intramuscular' to get technical. This produces tender, moist joints, full of flavour. Easy to cook bacon joints, no need to pre-soak and can be frozen if you wish. What are Collar Bacon Joints? Collar [...]
Over the last few years, we have seen a large increase in the demand for Rind On Bacon. Whilst it is possibly due to personal preference I guess much has to be attributed to the increasing amount of people that are becoming interested in cooking and where the food actually comes from-true foodies! Equally, as the large stores give more space to ready meals as we all lead busy lives it is also noticeable when we do find the time [...]
To Cook a Horseshoe Gammon Joint follow these simple recipe steps: Place joint in a roasting tin, cover with foil and roast for the calculated cooking time Remove foil 20-30 minutes before the end of the cooking time Add your favourite glaze 20 minutes before the end of the cooking time Wiltshire Bacons succulent horseshoe gammon joints are perfect for a celebratory event or Boxing Day feast as they have no bone. Remember, it's gammon when it's raw and ham when cooked.
We are asked this question quite often and we're more than happy to explain the difference. All Our bacon is dry cured. What's the difference between dry cured bacon and injected bacon? Dry (adj): Free or relatively free from moisture or liquid and especially water. Dry (noun): The process or an instance of drying. So by definition, our process is drying the pork to produce a dry product free from added water. All sounds good but how is bacon dry cured? We dry cure our bacon [...]