Morrisons from Our Deli Brawn, 200g

Product Information

Bennetts have a wide variety of freshly cooked meat for slicing, all the finest local produce ensuring the best quality taste. All meats are cooked to perfection on the day and can be sliced to your preference, ideal for sandwiches and salads. We are unique in the fact that we still produce some old fashion traditional classics with recipes and secrets passed down through the generations on products that are now not widely available.

We also have a wide range of Specially Selected Pork products. This means the products have a protected geographical status and are part of a quality assurance scheme audited by Quality Meat Scotland. The label means that pigs were born reared and processed right here in Scotland on farms that adhere to the highest standards of animal welfare and sustainable farming practices. You can feel confident in eating our products as all of the meat we use is hormone free and has been processed in Australia, according to Australia’s high health and hygiene standards. The only imported ingredients added are German beech wood chips (for smoking the meat) and some exotic spices that cannot be grown in Australia. SIN-FREE & HANDMADE It can also be wrapped around lean meat -like Venison or Pheasant -to introduce extra fat (and thereby flavour) to the Cut.Do have a look at out How to Cook/and Related Recipes Tab for some great ways to prepare your Pork CaulFat As the meat cooks, the fat melts into it, leaving the meat extra moist and succulent. Almost impossible to buy. Typically sliced and eaten cold in sandwiches or a salad; we also recommend shallow frying slices, as alternative to Sausage in a fry up. Goes well with Strong English Mustard or our Red Onion Marmalade. Whether you are looking for the perfect bacon for a butty or a premium pork roast joint our wide variety of products ensures you can find the perfect pork online for home delivery. Pork Belly

The snout has a kind of firmer, fleshy quality too. Include that in your meaty mix, cover and refrigerate. The richly flavoursome thrifty CaulFat brings new dimensions of flavours and textures to all sorts of meat recipes - just too good an opportunity to miss!The following day, scrape away the layer of fat that will have formed on the top of the soup liquid. You could save this for use in other cooking recipes (it would make an excellent fat with which to roast potatoes!) or simply throw into the bin.

Monkfish benefits too, especially rubbed with a spiced Butter and wrapped in CaulFat, and roasted. Roast and steam at once BRAWN (Essex) Procure a pig's head which has been in salt not more than three or four days, wash it and put it on in sufficient water to cover it well. Let it cook gently for about three hours, until quite tender, then take it out, remove the bones (which should come away easily) and cut up all the meat in small pieces, putting it into a basin, which should be kept hot over boiling water, or the brawn will set too soon. Season with pepper (no salt) and a little powdered mace and sage if liked; put into a press- ing tin if one is at hand, and pour over the meat about half a pint of the liquor in which it has boiled. If a brawn tin is not to be had, use an ordinary large cake tiu, put a plate closely fitting on top, and set on that the heaviest weights you have - either scale-weights or flat-irons.Meat products, most commonly whole pig's head, boiled with spices until fallen and set as a slab in their own jelly, eaten cold.