British Expatriate Network

mango @ Sat Nov 19, 2005 2:18 pm Wrote:

Here you go Midge:-

http://www.britishbacon.com/cooking_william.htm

Click on that. This guy is looking for a British partner for his company. If you got the job, I bet he'd give you all the British bacon you could eat.

[schild=4 fontcolor=191970 shadowcolor=00BFFF shieldshadow=1]BRING ON THE BACON....[/schild]

Mango, Mango, Mango, :mrgreen: It's the same guy that sent him the message he posted above. :mrgreen:

pilgrim_007 @ Sat 19 Nov, 2005 Wrote:

Did you look it up in the Wikipedia yet Midge?

http://en.wikipedia.org/wiki/Bacon

Not a nice response from the master butcher - just what America needs - another miserable Brit.

Yeahh that wasn't a very nice response to a simple, polite email asking if he would mind helping out a fellow Brit-Expat..not even a good luck or bye..... :sad:

I have sent about 15 emails out to other Butchers last week in the UK, not heard back from any yet?

Wikipedia, I did try, sadly they dont actually have a recipe either.

I think 'recipe' is the wrong term. It's a method of preparing the meat which is mentioned in the Wikipedia and other, similar online sources.

Wiltshire Bacon

Wiltshire Bacon is a wet-cured bacon made from pork loin.

The meat is cured in brine for anywhere from 1 to 1 1/2 weeks, then aged for up to two weeks under refrigeration. After that, it may be smoked or sold as is. The method, referred to as the "Wiltshire Cure", results in a lower-salt and sweeter bacon.

I guess this is about as much as you are going to get anywhere. It is up to you to decide whether it is worth trying this with the loin cuts that your butcher can give you - I would be surprised if he is going to take the time to do the Wiltshire Cure method on the cuts for you but I suppose if you don't ask, you don't get. You might save a bundle if he did though.

The alternative is to send wads of cash to that nice, polite man in South Carolina or the other sources like Goodwoods who charge an arm and a leg for overnight shipping.

Personally, I just do without unless I visit a British store in the course of doing something else. I think of it as a rare treat but not something I can go and buy as part of the weekly shop. Good luck and hope you find something that works for you.

All this talk about bacon... should we buy a pig now and just have a go ourselves do you think! lol

I got a rifle and a strong stomach - I bags offing the pigs.

Celticana @ Mon 21 Nov, 2005 1:40 am Wrote:

All this talk about bacon... should we buy a pig now and just have a go ourselves do you think! :lol:

You want to have a go with a pig? :shock: How much are tickets?

You want Tijuana if your tastes run that way.

...er I mean I've heard that they have deviant shows there, I've never seen one of them.

Honest.

pilgrim_007 @ Sun 20 Nov, 2005 Wrote:

I think 'recipe' is the wrong term. It's a method of preparing the meat which is mentioned in the Wikipedia and other, similar online sources.

Wiltshire Bacon

Wiltshire Bacon is a wet-cured bacon made from pork loin.

The meat is cured in brine for anywhere from 1 to 1 1/2 weeks, then aged for up to two weeks under refrigeration. After that, it may be smoked or sold as is. The method, referred to as the "Wiltshire Cure", results in a lower-salt and sweeter bacon.

I guess this is about as much as you are going to get anywhere. It is up to you to decide whether it is worth trying this with the loin cuts that your butcher can give you - I would be surprised if he is going to take the time to do the Wiltshire Cure method on the cuts for you but I suppose if you don't ask, you don't get. You might save a bundle if he did though.

The alternative is to send wads of cash to that nice, polite man in South Carolina or the other sources like Goodwoods who charge an arm and a leg for overnight shipping.

Personally, I just do without unless I visit a British store in the course of doing something else. I think of it as a rare treat but not something I can go and buy as part of the weekly shop. Good luck and hope you find something that works for you.

Cheers for that info.

Yeahh I think that if my Butcher is able to make it and sell it along side his other Bacon I would REALLY be in bussiness!!! Saving a fortune.

As much as I would LOVEEE to pay through the nose to the nice man in South Carolina I really shouldnt. I was thinking about it and really theres no need for him to sell his Bacon so expensive, cos its not expensive to make. My local Butcher sells British Bangers and they are SPOT ON!!! I bought 4 big bangers for $2.30!! I got to my Brit store and its $7 for 4 of them!!!! Its not like they are imported from the UK like Robertons Jam, Marmite etc and thats why its so expensive?

midgeure @ Mon 21 Nov, 2005 Wrote:

pilgrim_007 @ Sun 20 Nov, 2005 Wrote:

I think 'recipe' is the wrong term. It's a method of preparing the meat which is mentioned in the Wikipedia and other, similar online sources.

Wiltshire Bacon

Wiltshire Bacon is a wet-cured bacon made from pork loin.

The meat is cured in brine for anywhere from 1 to 1 1/2 weeks, then aged for up to two weeks under refrigeration. After that, it may be smoked or sold as is. The method, referred to as the "Wiltshire Cure", results in a lower-salt and sweeter bacon.

I guess this is about as much as you are going to get anywhere. It is up to you to decide whether it is worth trying this with the loin cuts that your butcher can give you - I would be surprised if he is going to take the time to do the Wiltshire Cure method on the cuts for you but I suppose if you don't ask, you don't get. You might save a bundle if he did though.

The alternative is to send wads of cash to that nice, polite man in South Carolina or the other sources like Goodwoods who charge an arm and a leg for overnight shipping.

Personally, I just do without unless I visit a British store in the course of doing something else. I think of it as a rare treat but not something I can go and buy as part of the weekly shop. Good luck and hope you find something that works for you.

Cheers for that info.

Yeahh I think that if my Butcher is able to make it and sell it along side his other Bacon I would REALLY be in bussiness!!! Saving a fortune.

As much as I would LOVEEE to pay through the nose to the nice man in South Carolina I really shouldnt. I was thinking about it and really theres no need for him to sell his Bacon so expensive, cos its not expensive to make. My local Butcher sells British Bangers and they are SPOT ON!!! I bought 4 big bangers for $2.30!! I got to my Brit store and its $7 for 4 of them!!!! Its not like they are imported from the UK like Robertons Jam, Marmite etc and thats why its so expensive?

Really Midge? Where is the local butcher that makes Brit Sausages then?

Morph @ Mon 21 Nov, 2005 Wrote:

midgeure @ Mon 21 Nov, 2005 Wrote:

pilgrim_007 @ Sun 20 Nov, 2005 Wrote:

I think 'recipe' is the wrong term. It's a method of preparing the meat which is mentioned in the Wikipedia and other, similar online sources.

Wiltshire Bacon

Wiltshire Bacon is a wet-cured bacon made from pork loin.

The meat is cured in brine for anywhere from 1 to 1 1/2 weeks, then aged for up to two weeks under refrigeration. After that, it may be smoked or sold as is. The method, referred to as the "Wiltshire Cure", results in a lower-salt and sweeter bacon.

I guess this is about as much as you are going to get anywhere. It is up to you to decide whether it is worth trying this with the loin cuts that your butcher can give you - I would be surprised if he is going to take the time to do the Wiltshire Cure method on the cuts for you but I suppose if you don't ask, you don't get. You might save a bundle if he did though.

The alternative is to send wads of cash to that nice, polite man in South Carolina or the other sources like Goodwoods who charge an arm and a leg for overnight shipping.

Personally, I just do without unless I visit a British store in the course of doing something else. I think of it as a rare treat but not something I can go and buy as part of the weekly shop. Good luck and hope you find something that works for you.

Cheers for that info.

Yeahh I think that if my Butcher is able to make it and sell it along side his other Bacon I would REALLY be in bussiness!!! Saving a fortune.

As much as I would LOVEEE to pay through the nose to the nice man in South Carolina I really shouldnt. I was thinking about it and really theres no need for him to sell his Bacon so expensive, cos its not expensive to make. My local Butcher sells British Bangers and they are SPOT ON!!! I bought 4 big bangers for $2.30!! I got to my Brit store and its $7 for 4 of them!!!! Its not like they are imported from the UK like Robertons Jam, Marmite etc and thats why its so expensive?

Really Midge? Where is the local butcher that makes Brit Sausages then?

Morph!!! You are in Lucky luck luck!!! Cos this Butchers makes the BEST British Bangers I have had in a LONG time...THE REAL DEAL, Honestly!! Much better than even the Frozzen types you pay through the nose for too! REALLY Authentic! I am so pleased to have found it.

If anyone wants their name and number send me a Private Message! and I will send it to you!. They are REALLY friendly and tell the Butcher Guy that I referred you (I ask him to cut me some British Bacon, he should remember me) (He is REALLY friendly!) Took me about 15 mins to drive there from Riverview, not bad at all!!! Well worth it!

Midge, how come you ikon /profile info flies the Israeli Flag and you are eating Bacon and Bangers????Next you will be going up to Maine for the Lobsters roll

Quote:

Morph!!! You are in Lucky luck luck!!! Cos this Butchers makes the BEST British Bangers I have had in a LONG time...THE REAL DEAL, Honestly!! Much better than even the Frozzen types you pay through the nose for too! REALLY Authentic! I am so pleased to have found it.

I forgot their address but they are on Apollo beach Blvd, in Apollo Beach Heres the number 813) 645-2379. They are REALLY friendly and tell the Butcher Guy that I referred you (I ask him to cut me some British Bacon, he should remember me) (He is REALLY friendly!) Took me about 15 mins to drive there from Riverview, not bad at all!!! Well worth it!

Thanks, I've found their address, and I am going there in the morning to see if it's as good as you say :smile:

monster @ Mon Nov 21, 2005 12:15 am Wrote:

Celticana @ Mon 21 Nov, 2005 1:40 am Wrote:

All this talk about bacon... should we buy a pig now and just have a go ourselves do you think! :lol:

You want to have a go with a pig? :shock: How much are tickets?

Since it's so unusual, shall we say $100.. you'd hve to pay more than that to watch Mick Jagger rattle his old bones on stage and I'm in better shape than he is! :wink:

Morph @ Mon 21 Nov, 2005 Wrote:

Quote:

Morph!!! You are in Lucky luck luck!!! Cos this Butchers makes the BEST British Bangers I have had in a LONG time...THE REAL DEAL, Honestly!! Much better than even the Frozzen types you pay through the nose for too! REALLY Authentic! I am so pleased to have found it.

I forgot their address but they are on Apollo beach Blvd, in Apollo Beach Heres the number 813) 645-2379. They are REALLY friendly and tell the Butcher Guy that I referred you (I ask him to cut me some British Bacon, he should remember me) (He is REALLY friendly!) Took me about 15 mins to drive there from Riverview, not bad at all!!! Well worth it!

Thanks, I've found their address, and I am going there in the morning to see if it's as good as you say :smile:

Morph,

One thing you need to do is check to make sure they have some in at the moment!
Cos they sell out well quick!

johnr @ Mon 21 Nov, 2005 Wrote:

Midge, how come you ikon /profile info flies the Israeli Flag and you are eating Bacon and Bangers????Next you will be going up to Maine for the Lobsters :roll:

Ahh long story John!

londonsquare

midgeure

pilgrim_007

Celticana

VegasRudeBoy

monster

VegasRudeBoy

midgeure

Morph

midgeure

johnr

Morph

Celticana

midgeure

midgeure