Thursday 4 September 2014
Dear <<First Name>>
Drum roll, please... Ladies and Gentlemen, we are proud to bring you a brand spanking new product that we trust will have you salivating in sync with us here at HQ... Ladies and Gentlemen, please put your hands together for our first...
DRY CURED, COLD SMOKED BACON made from Humane Choice Free Range certified, Mayfield Farm pork cured for us by Pialligo Estate (voted Australia’s Best Artisan Bacon Makers at Australian Bacon Week 2014).
 
Most cured pork is brined and hot smoked. Traditional dry cured products are packed in salt and herbs to draw out moisture and infuse flavour resulting in a denser, drier product. We sourced a baconer from the wonderful Mayfield Farm and the Pialligo crew cured and cold smoked it for up to 17 hours in their traditional smokehouse with a natural brick-kiln at Pialligo Farm outside Canberra. It’s delicous, even if we say so ourselves. Don't say we don't look after you.
WHO'S YOUR DADDY NOW?
Serve your Daddy a plate of our new dry-cured, cold smoked bacon for Fathers' Day this Sunday and he’ll be eating out of your hand. Once you’ve got him where you want him, seal the deal with a barbecue dinner of succulent porchetta drizzled with our home made salsa verde dressing.
DADDY’S BREAKFAST: $48.00
(10% off for Daddy)
• Middle rashers (loin and belly) of dry-cured, cold smoked bacon: app 200 gm
• Queen Boadicea’s Breakfast pork sausages: 500 gm
• Farmer Brown pastured eggs: one dozen
* Pepe Saya cultured butter: 235 gm round
• Cornersmith beetroot and ginger relish: 300 gm jar
DADDY’S DINNER
Porchetta: $40 per kg (10% off for Daddy)
Boned, rolled pastured pork belly and loin) marinated with Karrabool EV olive oil, roasted fennel seeds, orange zest, freshly ground black pepper, sea salt and chilli.
Salsa verde sauce: 100 gm @ $4.00
Garlic-infused Karrabool EV olive oil, fresh coriander, parsley and mint, Dijon mustard, anchovy, capers, bio-dynamic NSW garlic, freshly-ground black pepper, sea salt.
PYRMONT MARKET THIS SATURDAY 6/9
Come rain or shine this Saturday morning, your trusty providore will be facing up at Pyrmont Market with a brace of spit-roasted pork shoulders served with Queen Boadicea's home made apple and sage sauce and succulent barbecued porchetta served with Mr Bone's home made salsa verde sauce. We'll also be carving a pastured pork, hot-smoked ham glazed with a mix of Malfroys Honey, Young Henrys Cider and Cornersmith mustard which you can eat off the board or in a roll or take home to scoff later.
If you don't feel like eating porchetta on the spot, you'll be able to buy one to take home to cook along with a serve of salsa verde. Last, but not least, as well as our usual offerings of sausages, rendered fats and porchetta, we'll have packs of our new dry-cured, cold smoked bacon.
FEATHER AND BONE AT MARRICKVILLE ON SATURDAYS
Meanwhile, back at Lilian Fowler Place, we're open every Saturday from 8.30 am to 4.00 pm with a fridge stocked full and a butcher at the ready. |
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FOOD & WORDS FESTIVAL
Saturday 20/9, 10.00 am - 4.00 pm
The Mint
This year, yours truly have been invited to speak, but there are some properly interesting speakers who we're sure will be informative, entertaining and inspiring including Gay Bilson, Christine Manfield, Kate Llewellyn and several intimidatingly clever-sounding gastronomy academics. It's a lovely venue and the food's delicious.
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OLD SCHOOL MEATS
If ‘corned beef’ and ‘gammon’ conjure up memories of oderous, indiscrimate, pale pink matter or cafeteria bain maries nursing ageing potato chips and lukewarm pork slices crowned with flaccid tinned pineapple then you're in for a pleasant surprise.
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LUNCH
Our ham, salami, bresaola and Grandvewe organic sheep milk cheese. You could throw in Pepe Saya butter, our corned beef and Cornersmith pickles too.
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LOOKING THE ANIMAL IN THE EYE
We wrote about visiting Saulsbury Farm and met the pigs which were sent to the abattoir the following day. Business Insider published it.
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