Tuesday, November 16, 2010

Sausages, Hams and Bacon

Just collected a fresh batch of sausages from our butcher and frying off the leftovers for dinner, with a broth of home grown beans, bacon stock, roots and kale, will sleep well tonight.

Two flavours of sausages available on sale Friday at Village Greens, Mount, along with all the usual produce.

Cuts for curing for Christmas also went off today and we are taking orders now for smoked and green hams and bacon as usual dry cured and smoked over wood oak. The whole process for smoked takes about 5 weeks.

Two pigs go off closer to Christmas so there will be another batch of sausage, sausage meat and also pork cuts and joints available next month.

Ham and Pork Joints are cut to order, oven ready and scored if needed.

A whole boned ham makes a fantastic centre piece weighing between 4 and 5kg, boiled or roasted with or without a glaze.

We guarantee you will not be able to walk past the fridge without carving off just one more piece before bedtime.

Use the contact us link we will call you or email you back as quick as we can.

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Chapel Bank Farm Blog by Derek Wells is licensed under a Creative Commons Attribution-Non-Commercial-Share Alike 2.0 UK: England & Wales License.
Based on a work at www.chapelbankfarm.co.uk.