Celebrate the best of British

Celebrate the best of British

Buying British Pork, Bacon and Ham

British pork is produced to some of the highest welfare standards in the world.

British pigs do not receive growth-promoting hormones and any antibiotics are administered only under veterinary direction.

Think twice before buying that packet of pork, bacon or ham with the words 'product of the EU' as there is a 70% chance that it comes from a farming system that would be illegal in Britain.

British pork, bacon & ham travels less far from farm to shop so regardless of how carbon footprints are calculated it self-evidently has a lower carbon footprint.

Choosing British pork, bacon and ham means supporting British farmers whose work helps to keep the British countryside the way we want it to look: no pigs - no countryside!

What is ham? PDF Print E-mail

Ham is the term used to describe cured and cooked pork. It is generally the hind leg of a pig; shoulder is used too but this is not technically 'ham'. More confusingly, it also refers to cured hind leg that has been air-dried and is usually sliced very thinly and served cold. Both can be smoked or left green after curing.

Examples of traditionally cured hams:

York Ham: a rich salty ham, with distinct pork flavour and a dry texture. It is not smoked after curing.

Cumberland Ham: when cooked this ham has a deep, pronounced ham flavour that is slightly spicy and heavily salted. Not to be confused with Cumbria Air-Dried Ham for which a similar cure is used but it is air-dried and so can be eaten raw.

Bradenham Ham: an unsmoked cured ham from Wiltshire with a delicate, sweet and mild flavour thanks to the marinade of molasses and spices.

link to Bryony Muir, Harvest Time winner of our competition to search for a new harvest tune
link to British Food Fortnight's Service to Celebrate the Harvest 16th October 2013
The Oval School in Birmingham

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British Food Fortnight has been voted the Outstanding Winner of Food Chain Marketing Award 2012 at Pig and Poultry Awards