Water difference Denhay makes………..

July 29, 2011 at 3:45 pm Leave a comment

This week the EU made a surprisingly good decision regarding food! Legislation is being proposed that would make it mandatory to re-label bacon as ‘bacon with added water’ if it contains more than 5% added water – half the current 10% allowed under UK law.

It may or may not come as a surprise to you that bacon has up to 10% added water – but fear not, truly irresistible bacon that tastes like it used to (well to me the watery stuff was ‘how it used to taste’ – but you get the picture!) is available from our friends at Denhay.

Denhay bacon spends 10 days in its dry salt cure and another 10 days slowly maturing  – so what you’re buying with Denhay is just delicious bacon – and it is delicious!

George Streatfeild from Denhay has been curing bacon this way for years, which is part of the reason that both BBC Radio 2 and the Guardian Word of Mouth blog asked for George’s thoughts on the new legislation (the other part being Nickie telling them they should ask George as he’s the expert!) .  To hear what George thinks (for the next few days until it goes offline) click hear and listen on 1.34.52 and to read the Guardian Word of Mouth blog click here.

If you don’t want to know how much water you’re buying when you pick up a pack of cheap bacon then look away now…….well actually look away in about 2015 when the legislation comes in  – they’re a speedy bunch in Brussels!


Entry filed under: Summer 2011.

Up and away On the farm…..

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

Trackback this post  |  Subscribe to the comments via RSS Feed



%d bloggers like this: