January 25, 2011 · 4 comments

Farmhouse Breakfast Week 2011

in Product Reviews

“Eat Breakfast like a King, lunch like a Prince and dinner like a Pauper”

We all know how important a good breakfast is, so I’m not going to labour the point – I’m simply going to tell you that this week is Farmhouse Breakfast Week and hence, why not spoil yourself with a ‘treat’ of a breakfast?

My breakfast treat? Hmmm, well. I’d either go for a full fry – rashers of crisp bacon, sausages, Clonakilty black & white pudding, fried egg, potato cakes, soda farls – you get the idea, or multigrain toasted bread with softly scrambled eggs and some top notch Irish smoked salmon. Oh and copious amounts of tea, Bewley’s preferably. Scratch that, I’d choose to be eating that treat of a breakfast in Bewley’s (Dublin) given half the chance.

What would you choose for the ultimate breakfast? Do comment, I’d love to know.

There’s a problem with the fry though, and not the calories and saturated fat content – sure why would I worry about that? ‘Tis not as if I’m sitting down to a fry each & every morning. The problem lies with the meat quality and the worry that more and more of it is produced in a rather unethical intensive manner.

I have become more and more bitterly disappointed with supermarket bacon over the years; the wafer thin strips that spew grey, salty water into the pan so they poach rather than fry, withering up into tiny corrugated flaps of anaemic disappointment. You can taste the pig’s depression in the meat.

I was a little dubious then when I was contacted by a PR company asking me to review some Denhay bacon – I wasn’t expecting much, a mediocre porky product at the most.

Denhay’s bacon, however, delivers such good all round quality it virtually left me speechless. Produced by Denhay Farms, the multi award-winners. each rasher is thick and juicy, without being slimy, and is a natural, blushing pink hue. As soon as they hit the pan the smell is intoxicating, the fat rashers are impervious to shrinkage so what you see really is what you get. The elegant ribbons of fat melt into the meat and fry to a salacious crisp without being sullied by watery run off. The end result is a delicious, crisp and rosy rasher, packed full of natural, sweet porcine flavour that delights the taste buds.

Denhay bacon is hand cured in natural sea salt using traditional methods, and is available smoked or unsmoked. The curing leaves the meat plump, and the saltiness is palatable rather than overpowering. The smoked bacon has just the right amount of delicate ashy flavour to compliment rather than overwhelm the tastes or the meat itself.

Denhay pigs are outdoor reared on British farms, spending over half their lives in the great outdoors, free-ranging in mud and grass. The rest of the time they are pampered in straw barns that are kept clean, spacious and warm. This TLC is the reason the pigs have been approved by the RSPCA as having high standards of care and as a result, the bacon produced carries the RSPCA Freedom Food Mark.

Spoilt pig bacon could even give some of the very best butchers a run for their money.

Whether you want to show your support for British Farming and Freedom Food initiatives or simply want to pamper your taste buds, you can’t lose with Denhay bacon.

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{ 3 comments… read them below or add one }

Lucy January 25, 2011 at 18:14

I’ve never truly enjoyed breakfast, despite understanding all the benefits it can bring me I struggle to find something that I feel like eating so early. This week will motivate me to find a proper breakfast I can enjoy every morning – as well as find some Denhay bacon as your descriptions made my mouth water!
Lucy´s last blog post ..Celebratory Chocolate


Jaqueline Almdale January 27, 2011 at 05:17

I love to fry Yukon Golds with the skins on, in olive oil and a dab of butter, adding in diced onion at the appropriate moment, peppered and saltted at the end with fresh course ground, and sprinkled with Braggs organic apple cider vinegar. With my tatties I serve poached eggs on homemade toast. I use Mark Bittman’s Minimalist bread recipe to make a lovely artisan loaf, and organic eggs from the local Co-op. I sprinkle the eggs with lemon pepper and top them with shredded Asiago cheese. I like a good brisk cup of tea (PG TIPS or TYPHOO). This is America –land of piss water tea. The two above provide me with the best results.
Another favorite breakfast is Bacon egg casserole (eggs, half and half, sour cream, shredded cheddar or jalapeno jack cheese, green onions, cooked bits of bacon mixed togetehr and baked for fifty minutes), scones with homemade blackberry jam, drunken fruit (grape cut in halves, peeled and sectioned orange slices, banana slices, sliced fresh strawberries, and sliced kiwi fruit dressed with Courvoisier and sugar) and fresh squeezed orange juice.
Also fluffy, light, scrambled eggs , a bowl of steel cut oats with orange dried cranberries, cantaloupe cut into chunks and tossed with fresh blackberries –sprinkled with fresh mint chiffonade, homemade toast and jam, rashers of Beelers British style bacon, and freshly ground Kona coffee.
Jaqueline Almdale´s last blog post ..There and Back Again


Tom February 28, 2011 at 17:32

Probably a little late as breakfast week is long gone… but I was in Bewley’s Dublin not long ago and I really wish I’d had some food in there. Really nice place and my hot chocolate was pretty nice!


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