Meat products, most commonly whole pig's head, boiled with spices until fallen and set as a slab in their own jelly, eaten cold. First, use a cloth dampened with hot water to wipe down the pig head, taking care to wash any mud, grime and wax off. Cut the ears from the head using a sharp knife, and put these and the trotter in a bowl full of warm water and again wipe to ensure the wax and dirt is removed. Use a disposable razor to shave any whiskers and stubble from the head. Cut the flesh attaching the eyelashes away with a sharp knife. You can feel confident in eating our products as all of the meat we use is hormone free and has been processed in Australia, according to Australia’s high health and hygiene standards. The only imported ingredients added are German beech wood chips (for smoking the meat) and some exotic spices that cannot be grown in Australia. SIN-FREE & HANDMADE BRAWN (Essex) Procure a pig's head which has been in salt not more than three or four days, wash it and put it on in sufficient water to cover it well. Let it cook gently for about three hours, until quite tender, then take it out, remove the bones (which should come away easily) and cut up all the meat in small pieces, putting it into a basin, which should be kept hot over boiling water, or the brawn will set too soon. Season with pepper (no salt) and a little powdered mace and sage if liked; put into a press- ing tin if one is at hand, and pour over the meat about half a pint of the liquor in which it has boiled. If a brawn tin is not to be had, use an ordinary large cake tiu, put a plate closely fitting on top, and set on that the heaviest weights you have - either scale-weights or flat-irons.

CaulFat is a translucent lace of fat, which melts when cooked, so it provides moisture and flavour and holds ingredients together whilst cooking. Natural Sausage casing

New dimensions of flavours

Add all the vegetables to the casserole dish and cook for 4-5mins, stirring periodically to prevent burning. Add herbs and tomato purée, as well as salt and pepper and cook for another minute. Pour in the wine and allow this to bubble, still on high, for a few more minutes.

CaulFat is difficult to find. The superior Free range CaulFat - almost impossible to buy. New dimensions of flavours Gammon is an incredibly popular choice for our customers, and we have a large choice of cuts to choose from including smoked gammon and gammon steaks. For a simple pork roast we also have everything you need including pork fillet, pork leg, and pork shoulder boneless Remove the ears after 2 hours, rinse and leave to cool. You will need to spoon scum from the surface of the simmering water from time to time. We recognise you have a choice of sausages that you can choose from and thank you for choosing ours. Eve Smallgoods is a family-owned and operated business that’s five generations strong. We’re based in the Gold Coast and and source 100% of our meat from farmers in SE Queensland/ Northern NSW. All farms are certified for sustainable agricultural practices and animal welfare. Stalls are not used, leaving animals free to move about, socialise and access to natural light/ fresh air. Lincolnshire is well known for it’s popular Sausage recipe, which of course all butchers’ have a different take on. Haslet originates from Lincolnshire and uses the Lincolnshire Sausage recipe, to make an oval ‘meat loaf’. Handmade, in our Lincolnshire farmhouse kitchen, our Haslets are covered in a vail fat, as is tradition, then cooked till brown.It can also be wrapped around lean meat -like Venison or Pheasant -to introduce extra fat (and thereby flavour) to the Cut. Whether you are looking for the perfect bacon for a butty or a premium pork roast joint our wide variety of products ensures you can find the perfect pork online for home delivery. Pork Belly We import our deli products from all across the world. These products have been specially selected both for their quality, and uniqueness. Our team at Campbells will continue to add products to the deli section. So, please visit this section on a regular basis to keep up to date with what we have on offer. In a bowl, blend the flour with three tablespoons of the hot soup until it forms a smooth paste. Whisk this into the soup and simmer for another two minutes.