Its Farmhouse Breakfast Week from the 23rd to the 29th January 2011 and the theme is Shake Up Your Wake Up The aim of the campaign is to raise awareness of the benefits of eating a healthy breakfast and demonstrate the variety on offer.
For my offering I am going to be talking about Denhay Farm Bacon
With one in four people regularly skipping breakfast, HGCA are challenging the nation to re-evaluate their morning routine.
Who remembers our parents nagging us to eat breakfast as we rushed out of the door on route to school? Who now does exactly the same to their older children?
"It's the most important meal of the day" we were told but never with any explanation, how did they know, because they were absolutely right.
Why eat breakfast…
•Breakfast eaters tend to be slimmer than breakfast skippers.
•Eating breakfast can aid concentration and mental performance at work and at school.
•It provides you with the nutrients and energy needed for an active lifestyle.
•Research shows that breakfast eaters are less depressed and have lower levels of stress than breakfast skippers.
Slimmer?? Hand me the bacon quick!
I was sent some Denhay products as you can see in time for Farmhouse Breakfast Week and quickly got out the Crafond and I don't think these are going to be around by the 23rd!
The first thing that struck me was the lean slices all neatly laid in the pack. I do usually grill bacon in fact I only fry bacon if making a carbonara or other main meal dish but again using the Crafond I don't have to use any oil. I started with the Denhay unsmoked bacon.
The bacon stayed in good shape and size while cooking. It was still moist and I had none of that yucky white watery liquid that gets released when cooking inferior bacon.
Now everybody has a favourite way to eat their bacon, mine has to be the freshest bakery bread sliced thinly so it does not overpower the bacon and its the only thing inside the sandwich. This is especially good when eating Denhay Bacon as I got to experience the freshness and flavour of the rashers.
Chris and Paige smother theirs in Heinz Tomato sauce and swear this adds to the flavour. I think its sacrilege myself.
For my next recipe I had to try the smoked Spoilt Pig in my homemade carbonara, I rarely follow a recipe. I finely chopped an onion and fried gently until soft, added a crushed clove of garlic, the Denhay Spoilt Pig chopped into small pieces, cooked until golden, then mixed two egg yolks a pot of single cream, black pepper and lashings of Parmesan according to taste. I added this to the pan while it was on low, stirred for a minute and then added fresh spaghetti and stirred in to coat the strands with the creamy sauce.
The taste was divine, the smoky bacon was so well complemented by the creamy garlicky sauce and pasta.
I had a look at the Spoilt Pig product on its own site.
This is what I found.
George Streatfeild of Denhay Farms explains; “We are incredibly proud of our new spoiltpig bacon as it is the first bacon we have produced to carry the RSPCA Freedom Food mark. The pigs we use come from Freedom Food assured British farms and are reared outdoors. We believe that consumers deserve to know that the food they are buying is of the highest standards, not just in terms of quality and taste, but also consistent and humane levels of animal welfare.
Continuing further Denhay seem to take such great pride in how they run their business, they have many awards and as an end consumer I can guarantee you can tell as you bite into that bacon sarnie, only thing you have to do is decide sauce or no sauce. How do you like your bacon sandwich?
Our first meat product, developed in 1987, was Denhay Air Dried Ham, which was eaten like a prosciutto, but had a unique character of its own. Sadly we no longer produce this. Since then, as well as developing the Denhay range of bacon, Denhay Farm has developed their curing technique and produce award-winning bacon for Duchy Originals from Waitrose and the much acclaimed spoiltpig bacon which has been produced from animals reared on farms approved under the Freedom Food scheme.
Dry Cured Bacon
In 1994, following requests from our customers for a really high quality Dry Cured Bacon, we started production. We researched a unique way of curing with sea salt which would give us a consistent product, not too salty, but able to bring out the full flavour of the meat. (Because no water is added, no white scum comes out in the pan). It involves attention to detail, something that we are prepared to give. We feel that our passion for producing something really special has created a bacon 'tasting like bacon used to taste'
Denhay Dry Cured Bacon is available in both Back and Streaky, Smoked and Unsmoked and medium sliced.
We also produce an old fashioned Wiltshire cure bacon.
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