The rain held off and somewhat belatedly a mini bus drove into the smokehouse yard yesterday afternoon.
A tour of the smokehouse, wetlands and vermicomposting unit ended with a tasting of a range of our smoked products including
- Smoked Silver Eel
- Smoked Organic Salmon
- Organic Gravadlax
- Smoked Chicken
There were three other smoked meats for tasting at the end. They are not commercially available (as yet) but are part of our ongoing search for new and interesting products:
- Smoked Dry Cured Shoulder of organically reared pork – cured in July 2009. Still very “green” and moist, but most promising. Taste again in 6 months.
- Smoked Dry Cured Shoulder of free range Tamworth pork – cured in February 2008. Full of flavour and showing all those characteristics of well matured meats from Italy and Spain
- Cold Smoked Ummera Salami – a blend of beef and pork meat, with herbs and spices.
A conversation then ensued with our two Gloucester Old Spots pigs, Ping and Pong, and the mini bus departed for its final destination, Poacher’s Inn in Bandon.
There is another Farm to Fork tour planned for August 27th.
Contact Ruth Healy at 023 8854731 or firstname.lastname@example.org for details.