Q. – Why Rare-Breeds?
A. Extinct since the 1960’s, it was the old Cumberland pig, heavy
boned and slow mature that gave its’ name to our regional sausage
which is now enjoyed throughout the country and, indeed, the world. By
exclusively using genetically similar pigs to the old Cumberland –
like Gloucestershire Old Spot and Large Black we believe we have re-created
as closely as possible the ‘genuine article’. BCF are corporate
member of the Rare Breeds Survival Trust (RBST) and dedicated to ‘Keeping
the Breeds Alive’. (We actually ‘run’ with five other
registered breeds; Saddleback, Tamworth, Berkshire, Middle White and British
Lop – plus the wonderful Oxford Sandy & Black, (which isn’t
actually registered, but we haven't told them that!)
Q. –
Why Free-Range?
A. We don’t condemn ‘factory’ farming methods, we
just don’t happen to like them. Pigs that are allowed to do ‘piggy’
things – grubbing and rooting about grow into happier (and tastier!)
porkers as a consequence. In fact they taste rather like pork used to
taste when we were children!
Q. –
Are All BCF Sausages Gluten Free?
A. No. Only our ‘Old County Original’ Cumberland sausage is entirely wheat and gluten free and endorsed by Coeliac UK. All our
other sausages contain wheat rusk which we use to ensure an even mixture
of ingredients.
Q. –
What is Special About Dry-Curing Methods?
A. Modern curing methods tend to consist of injecting the meat with
water and a mixture of chemicals. It is quick and cheap, and –
well, ‘quick and cheap’ is about it actually! BCF use a
method which we call ‘the 1000 year old cure’; our bacon
is dry-cured using salt and sugar, air-dried and then lightly oak-smoked.
It takes anything from six weeks to three months to do (dependant on
size) but the result is stunning – an intense, saline taste experience
that is every bit as good ‘raw’ (á la pancetta) as
it is fried. (And sorry - you are going to have to get by without any
‘emulsion’!)
Q. –
Cumberland Dux are Made Using Offal; What exactly is ‘Offal’?
A. Offal is literally the edible ‘off-fall’ when an animal
is butchered; the heart, lungs, liver, kidneys – and we also use
the tongue, which makes for a good talking point!
Q.
– I know ‘Marag’ black pudding is made from fresh,
whole blood, but why does it not come in a ‘skin’ like other
black puddings?
A. Black puddings are traditionally packed into bovine casings. British
casings have been off the menu since BSE. We started using French casings,
but then they got BSE as well (tragic, wasn’t it?). Our alternatives
now are bovine casings imported principally from South America –
or plastic ones. Neither option is remotely acceptable, so we don’t
use one.
Q. – Is it True That Game can Only be Casseroled or Stewed?
A. Not at all. Most game is certainly very good casseroled, and this
takes the ‘risk’ out of cooking. Wild birds and animals
have considerably less body fat than their farmed counterparts, and
their meat can tend to ‘dry-out’ if you use another cooking
process. A good way round this is to steam or pot-roast first and finish
off in the oven. Also, the remaining water will reduce down to a wonderful
jus.
Q. –
Are all BCF Products Available by Mail Order?
A. Absolutely. We despatch insulated packages (actually, we use re-cycled
fish boxes, but we do wash them out first!) via over-night courier.
The cost is currently £7.95 inclusive of VAT, but if your order
value is £40.00 or more we make no charge. Under £40.00
the cost of carriage will added to your bill. |
