Bacon is made of fresh pork that has been cured (preserved with salt) in order that it could keep for extended. There's two primary ways of curing, Dry Curing may be the earliest, each farmhouse might have its very own recipe along with a flitch of bacon could be stored within the inglenook over the hearth. From Saxon occasions pigs were fattened hereabouts in oak forests on mast (acorns) during Fall and cured to supply meat for your loved ones in the winter months several weeks. Bacon created area of the rations for lengthy distance ocean journeys, heavy salting preserved the meat from 'going off' but when it arrived at south america it had been tough and much more like boot leather than bacon as you may know it today.
The Wiltshire Cure was created through the Harris group of Calne, Wiltshire and it was revolutionary in the time (1840's), they packed the rooftop with ice - as meat keeps fresh longer at lower temperatures it didn't require a lot salt. A milder cure was created. The word 'Wet-cure' way to immerse inside a brine, regrettably mass created bacon today isn't just immersed in liquid but pumped with water and phosphates to hurry in the process and add yield (and also the more supermarkets squeezed the cost, the greater water was added), flavour was sacrificed to make money. Hopefully whenever you taste our bacon it'll redeem the 'Wiltshire Cure' like a brine cured bacon, without any added water that doesn't shrivel, but sizzles inside your pan!
The Wiltshire Cure
Sides of pork are immersed in Brine (a salt and saltpetre solution that contains helpful salt tolerant bacteria) for three or four days, then stacked inside a awesome cellar for 2 days to mature. Following a Traditional Wiltshire method, we don't add water towards the bacon. We love to to state that whenever Salt, Time is our most significant component.
Smoking
Wiltshire sides and middles of bacon are smoked naturally over Oak and Beech sawdust for two to three days. Smoking provides a honeyed colour towards the Bacon rind.
Dry Curing
Legs and middles of Pork are packed in salt or pickled inside a salt, molasses and spice mixture and therefore are regularly switched and massaged to rub within the salt, the curing time differs from 28 to 56 days.
The Gammons (back legs) will be hung inside a warm room and °Air-dried° until mature, this could take as lengthy as eight several weeks for that Brumham. We've adapted local and family recipes to produce a selection of Speciality Village Hams named for Wiltshire towns. The Devyses Pork is cured towards the old °Wiltshire Wet° recipe (which doesn't seem appetising until I say to you the °wet° area of the recipe describes spiced beer - we make use of the in your area made Wadworth°s 6X). Our Dry Cured Bacon is known as that old Timer.
Speciality Village Hams
Our unique selection of hams cured to local and family recipes.
THE BRUMHAM Starts its lengthy maturation like a dry cured pork after which adopts a more dark mood with Molasses and Juniper berries to finally emerge about eight several weeks later having a coal black rind hiding its ruby red center.
THE DEVYSES using its strong brewing connection, no real surprise to obtain the wealthy flavour of hops coming through. Hot spiced Wadsworths° 6X beer is put within the dry cured hams.
THE TRUBRIDGE a dry cure, rare nowadays due to the time that it takes and also the weight loss reduction, much like a You are able to Pork, liked by individuals having a delicate palate.
THE CHIPNAM a conventional pork which has a deep pink colour and it is firm when cut. Its full flavour managed to get a popular dish around the farmhouse table at Farmhouse Harvest Suppers. This Wiltshire pork is coated in breadcrumbs.
THE GOLDEN RIND SMOKED a pork naturally smoked over Oak and Beech sawdust for two to three days recreating the essence of Farmhouse Inglenook Smoking.