Rather OT: Bacon Butties

I'll take a (butchered) lamb if you are anywhere within 40 miles of Newmarket !!!

Excellent

abattoir

Sorry - more like 140 miles ! (East Sussex)

AWEM

I'll be over for breakfast on Saturday! ;->

Only joking...

How do you cure a Parma ham out of interest?

So have you got agreement from this lot?

Doak it in Parmalat, or take it to a doctor?

Save me some :-)

Sometimes people ask me if there's anything I miss about England now I'm living in the US - and nice bacon has to be top of the list, I think. The stuff you get here is pretty darn horrible :-(

cheers

Jules

I wouldn't bother Tim it's not a patch on a good Jamon Serrano Iberico. Don

You're not missing a lot, english bacon has gone American, white curds oozing out into the frying pan,Yuk. Mind you, Welsh Bacon ( Bacwn Cymraeg) is still excellent :-) . Don

Seek out Canadian bacon. Some supermarkets sell it. Not quite as good as English bacon, but miles better than the bacon veneer the Merkins seem to like.

That's not American bacon. Merkin bacon is streaky, microns thick and cooks to a rigid consistency which shatters when you attempt to put a fork in it.

Excellent

abattoir

You'd be welcome! As for Parma Ham the answer is long and slow !

AWEM

It was nice to fry it, and for it not to pour out gallons of watber, and for it to stay the same size! Also rather handy that I can set the slicer to the thickness I like ie THICK !!!!

AWEM

Spring lamb is seriously over rated because it has little flavour even though it is very tender. If you really want to enjoy good sheep meat then you need to keep the animal until it is two years old and so produces mutton. Unfortunately mutton has a bad name because people associate the name with poor quality meat produced from ewes at the end of their productive breeding life. The latter does however make excellent curry or other slow cooked dishes. If you can't wait for a two year old animal to be ready then a hogget aged around fourteen months makes very goo eating.

Peter Crosland

What causes the curds?

And I want to know where the bloody rinds have gone - I liked those!

In article , Andrew Mawson writes

except, unlike the supermarkets, you haven't rammed it with as much water as possible to increase the weight and thus the price the consumer pays.

In article , Huge writes

That's the stuff. More streak than meat and tastes like crap.

Their cheese is awful as well. And their beer.

message

Excellent

abattoir

produces

animal to be

eating.

Yes I totally agree Peter. Although new borns are popping out with gay abandon it's last years late lot that will go to the abattoir soon.

AWEM

The polyphosphates it's injected with to get the water content up to increase the weight.