Christmas is coming, and the best Christmas food is ham. Fact.
Here's our explanation of all things hammy.
Gammon or ham – what’s the difference?
Broadly speaking, gammon is a pork joint that has been cured but is still raw.
Once it is cooked, we call it ham.
What cut is a gammon, or ham?
We cure and sell the pork leg. We use the same pure bred, native, traditional breed pigs that we butcher for chops, shoulders, belly and sausages.
What's "green" gammon?
Green means it has been cured but not smoked. We cure our pork legs in a salt and spice brine that we make ourselves. Whether you get a green or smoked gammon/ham is a matter of taste. Smoked gammon has been cured then smoked.
Preparation time: 20 mins
Cooking time: approx. 4.5 hrs
A take on French pork confit crossed with American pulled pork using Mexican flavours... Need we say more?!
We love sheep, at all ages – love lamb, love hogget, love mutton. We would even go far as to say that traditionally raised lamb is the ideal year-round British meat: it is hardy for farmers, often grazes on land not suitable for anything else, always popular in our counter, and versatile for home cooks.
Yet, the idea of spring lamb is a tricky one for us, as butchers who specialise in traditional and native breeds from small farmers with high ethical values.
It is traditional in this country – and many others – to eat lamb at Easter. And, because Easter falls in the spring, people often talk of eating "spring lamb" at this time. But spring lamb can be a confusing term – thanks to marketing from supermarkets. It actually means lambs that have been raised on spring pastures.
Preparation time: 20 mins, plus 2 hr minimum marinade time
Cooking time: approx. 1.5 hrs
An Asian twist on the classic roast chicken, served alongside a vegetable salad with a punchy thai dressing.
You will need to begin this recipe at least 2 hours ahead of when you want it, to allow for marinating time.
1 whole free range chicken, as large as you need to feed your crowd
An exciting week in the news for good meat and things we stock
On Sunday (19th February), the Observer Food Monthly published their 5th annual "OFM 50" - the 50 things they love most in the world of food right now. (here)
It's a great list of delicious things to eat, and interesting/ethical producers.
Very excitingly, John Lean's White Park beef was on the cover.
For porky perfection (with crackling!),
get yourself a pair of native breed chops,
cut about an inch thick each, and follow these steps...
An Australian butcher Nathan Mills and his partner Ruth Siwinski in London, passionate about real meat from great farmers, butchered with respect and eaten with relish. Remember not all meat is created equal.