People trust a butcher. What they advise, they heed. What they recommend, they consume. The apron is part of it, yes – the apron gives them power. But it’s much more than the apron…
Our family business has traded as a Pork Butchers in Sheffield for over 50 years. We pride ourselves on providing high quality traditional Pork Pies, Cooked Meats, and Sausages made with produce sourced where ever possible from local Sheffield farmers & suppliers. Read more
Let’s be honest, nothing says best day of your life like three heavy-bottomed tiers of pork pie. Pork pie wedding cakes are just one of the trends set to take over wedding season this year.
A survey of 1,000 couples set to marry in 2016, carried out by wedding venue, Heaton House Farm, has revealed that 2016 will be the year of pet ring bearers, naked and pork pie wedding cakes, live action food stations, street food stands and GoPro wedding footage. Read more
The slide in global pork prices will reach its nadir in the first three months of 2016, finding 10-year lows, Rabobank said,
“Sufficient supply and modest demand development mean the Rabobank five-nation hog price index will bottom out in the coming months, at the lowest point since 2006, after a stronger-than-expected drop at the end of 2015,” the bank said. Read more
Spiced roasted pork (babi guling) is the most famous dish in Bali. We’ve retooled the recipe to be made with boneless pork shoulder. Read more
Pigmeat production in 2015 finished ahead beef on volume for the first time since 2003, according to the latest figures from Defra, as analysed by AHDB Pork.
Output of pigmeat increased by over 4% in 2015, to almost 900,000 tonnes, the fastest growth since 2011, despite a slight slowing of production in the second half of the year. Read more
When it comes to breakfasts, there are few aromas better than that of bacon, sizzling and crisping in a pan. As part of a brief new series looking at the chemicals behind aromas, this graphic considers the chemicals that lend bacon it’s characteristically mouth-watering scent.
Considering that bacon is such a universally worshipped food item, you’d’ve thought research on anything relating to bacon would be a hot commodity. The world of scientific research doesn’t seem to be quite as enamoured with bacon as the general public, however, and research on the compounds behind the aroma of frying bacon is surprisingly sparse. Clearly science has a few priorities to get in order. Read more
While the dish has been a staple for millions of diners around the world for decades, Italians claimed the original reciope has become so corrupted it is in urgent need of culinary rescue. Here is an authentic recipe, approved by Italian chefs, for traditional spaghetti bolognese. Read more
Knowing how long to cook ham can be very confusing. There are many factors that determine cooking times for ham, including everything from how it was prepared to where it was packaged. Hopefully, the below will help… Read more
For many it is the staple element which completes the perfect fry up breakfast. So how has the humble black pudding been named as one of this year’s superfoods? It takes pride of place on the list featuring the top healthy foods for 2016 along with black beans, seaweed, avocado oil, mushrooms and black rice.
But before you throw a handful of puds in a fryer thinking it will be the perfect New Year diet, there are a number of things that you have to take into consideration to deem it ‘healthy’ – such as the fat content, ingredients and the way it has been prepared. Read more
Bacon is the word used for the raw pig meat that has been wet or dry-cured. The word bacon means ‘back’ but in fact refers to cuts from the side of the carcass that is butchered in a similar way to the butchering of pork. ‘Gammon’ is the word used for the raw, cured hind leg of a pig removed from a side of bacon. Read more
