BLAIR HOUSE FARM - TRADITIONAL OLD STYLE - GAMMON CURED - RIND ON - COLLAR BACON JOINT - COLD SMOKED with BEECH WOOD x 0.650g

Product Code: 16252

EAN No:

Unit Weight: +/- 0.650g

Price per Pack: €11.50

Price per Kg: €17.70kg

Shelf Life: See Label

Know Where Your Food Comes From

Origin: Blair House Farm, Killarney, County Kerry.

TRADITIONAL HAND CRAFTED FARMHOUSE - GAMMON CURED - RIND ON - COLLAR BACON JOINT - COLD SMOKED with BEECH WOOD

Method of Curing - Oldstyle - Traditional Ingredients: - Pork Shoulder - Kerry Sea Salt - Antioxidant (Sodium Ascorbate), Preservatives (Potassium Nitrate, Sodium Nitrite) -Time to Cure:15 Days in Our Curing Vats and 3 Days in Our Air Drying Room. Cold smoked with Beech Wood for 8 hours.

Now Taste the Difference

Breed - Tamworth, Duroc & Largewhite Slow Grown Outdoor for 7 to 9 Months
Colour – Texture - Exudation = DFD
Colour Standard = 6
Minolta L ‘Value’ = 31
Marbling Standard = 10

TRUE PROVENANCE & HERITAGE FROM BREEDING TO BOUCHERIE TO CHARCUTERIE PRESERVING LOST TRADITIONS AT BLAIR HOUSE FARM

Storage: Keep refrigerated below 4ºC
Once opened consume within 2 days and before use by date on pack. If freezing, freeze on day of purchase and use within 1 month. Defrost thoroughly in a refrigerator and cook within 24 hours. Do not refreeze once thawed.

Cook before serving. Method Suggestion: Hob

Cooking Instructions:

Remove joint from outer bag.
Place joint in fresh cold water.
Bring to the boil, reduce heat and cover.
Simmer gently for 45 minutes per kg (20 minutes per lb) plus 20 minutes extra at the end of cooking time.Remove cooked joint from water and allow to stand for 5 minutes before carving.
Remove outer casing or string before serving.