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Specialities
& Cured Meats |
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Cured Pork | ||
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I must admit to being quietly contemptuous of most wet (and all fast) cures, but I do find it fascinating that a modern commercial producer can take a side of pork weighing, for the sake of the example, say, 30 kgs or 66 lbs, and having soaked in water and heaven knows what else can end up with 40 kgs or more bacon on his scales - whereas my painfully slow 1000 year old dry-cure, using methods and procedures little changed from Viking times, leaves me with not much more than 20 kgs! And the flavour ... I think it's fantastic, but you must be judge! Real
Bacon - Dry Cured & Oak Smoked - £3.10
per 200g |
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| ORDER ONLINE | |||
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Black Pudding | ||
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'Marag' is the name of our old-fashioned black pudding; pure and simply glorious (see photo left) - £2.20 per 250g |
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| ORDER ONLINE | |||
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The Incredible Cumberland Dux | ||
Principally, offal
('off-fall') is the edible residue after slaughter and dressing - and
'offally good' they are too! Effectively they are the pig equivalent
of a haggis. Research suggests that these little beauties had their
origins in northern France, and were introduced to these shores as a
very rustic dish; savoury two's - or 'savourie deux' - which soon got
corrupted to 'savoury ducks'. |
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Apparently
black pudding (or 'blood pudding' to be more correct) is one of the
oldest cooked foods known to man. The Celts seem to have been the 'inventors'
- and it can be found as a folk dish pretty well anywhere in rural Europe.
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Austen Davies - Border County Foods The Old Vicarage, Crosby-on-Eden, Cumbria CA6 4QZ Tel: 01228 573500 ~ Fax: 01228 672021 email: info@cumberland-sausage.net Border County Foods is the trading style of The Cumberland Sausage Company Limited |
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