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At Chestnut Meats we like to make our products consumer-friendly, for this reason we vacuum pack our bacon. Therefore giving it a longer fresh and frozen shelf life, keeping your favourite weekend treat fresher for another day.

Bacon & Gammon Ingredients

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Recipe Suggestion: Pomegranate-braised Pork Belly

Prep: 5 mins
Cook: 2 hours 10 mins
Serves: 4

Ingredients:
1 tbsp vegetable oil or sunflower oil
400ml pomegranate juice
1 cinnamon stick
¼ tsp ground allspice
1 lemon, juiced and zest peeled into strips
3 tbsp honey
3 tbsp red wine vinegar
8 pork belly slices (about 750g)
50g pomegranate seeds
green vegetables or a fresh grain salad, to serve (optional)

Method:

1. Heat oven to 160C/140C fan/ gas 3. Heat the oil in a wide, shallow ovenproof dish (or use a roasting tin that can go on the hob). Mix the pomegranate juice, cinnamon, allspice, lemon juice, honey and red wine vinegar together in a large bowl. Brown the pork for 2-3 mins each side, then add all the other ingredients, season and bring to a simmer. Cover with a lid, or wrap the dish in foil, then transfer to the oven for 1 hr.
2. Uncover the dish, remove the pork and set aside. Skim off the fat and place the dish on the hob. Reduce the sauce to a sticky glaze before returning the pork to the dish and basting. Increase the temperature to 180C/160C fan/gas 4 and return the dish to the oven. Continue cooking for another 45-50 mins until the pork is really tender. Scatter with the pomegranate seeds and serve with green veg or a fresh grain salad, if you like.

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Recipe Suggestion: Barbecue ribs

Serves 3-4 people

Ingredients

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Recipe Suggestion: Mustard and Rosemary Pork Chops

Ingredients

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Bacon & Gammon Ingredients

Recipe Suggestion: Roast Gammon with blackened crackling with citrus, rum and raisin sauce

Cook & Prep: 3 hours, plus resting time
Serves: 6

Ingredients:
2Kg Treacle (or plain) gammon joint
1 level tablespoon black treacle
sea salt crystals

For the sauce:
1 large juicy orange
zest and juice of 1 lime
3 fl oz (75 ml) dark rum
3 oz (75 g) raisins
4 oz (110 g) soft dark brown sugar
1 slightly rounded teaspoon arrowroot

Method:

1. As soon as you buy the gammon, remove all the wrapping, wash under the tap and dry the skin really well with kitchen paper. After that, using a very sharp, pointed knife, score the skin in a criss-cross pattern making little ½ inch (1 cm) diamonds. This is quite easy to do if you insert the tip of the knife only, then holding the skin taut with one hand, drag the tip of the knife down in long movements.
2. When you’ve done this, place the gammon on a plate and store uncovered on the bottom of the fridge, if possible for 2 or 3 days before you need it. This means the skin will go on drying, which makes better crackling. You can make the sauce well in advance, too. All you do is remove the outer zest from the orange using a potato peeler so that you don’t get any of the pith. Then pile the little strips on top of one another and, using a very sharp knife, cut them into really thin needle-sized strips. If you’ve got the orange peel piled up, and your knife is sharp, this is a lot easier than it sounds. Next remove the zest from the lime, this time using a fine grater, and squeeze the juice from the lime and orange.
3. Place all the sauce ingredients, except the arrowroot, into a saucepan. Whisk the arrowroot into the mixture and place the pan on to a gentle heat, whisking all the time until it starts to simmer. As soon as this happens the sauce will change from opaque to clear, so then remove it from the heat and as soon as it is cool enough, pour it into a serving dish, cover with clingfilm and chill until needed.
4. To cook the gammon, pre-heat the oven to gas mark 9, 475°F (240°C). If the treacle is very cold, warm it slightly, then using a pastry brush, or a wodge of kitchen paper, lightly coat all the little diamonds of skin. After that sprinkle the skin with salt crystals, pressing them well in. Now place the gammon in a roasting tin, skin-side upright (if it won’t stand up straight, use a couple of wedges of foil to keep it in position). Now place the roasting tin in the oven, and after 25 minutes turn the heat down to gas mark 4, 350°F (180°C). Then continue to let the gammon cook for 1¾-2 hours – it should feel tender all the way through when tested with a skewer.
5. After it comes out of the oven, give it at least 30 minutes’ resting time, covered with foil, in a warm place. Remove the sauce from the fridge and serve the gammon carved in slices, giving each person some crackling, with some sauce spooned over.

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At Chestnut Meats we like to make our products consumer-friendly, for this reason we vacuum pack our bacon. Therefore giving it a longer fresh and frozen shelf life, keeping your favourite weekend treat fresh for another day.

If you have a sweet tooth, why not try some of our home-cure treacle bacon?

Chestnut Meats dry cured bacon is the very best around, nothing beats one of our café bacon baps, why not harness that flavour in another recipe using our Bacon bits as the staple ingredient?

Bacon & Gammon Ingredients

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