Historically, when pork was in short supply for baconing, mutton was used instead; they called it "M-acon". We slow cure boned hogget/mutton legs to create our mutton leg bacon. The result is award-winning, delicious, and surprisingly, not overly ‘mutton-y’.
To cook: As pork bacon, grill or fry in a lightly oiled pan.
Mutton - the lost meat - refound
Little Bo Peep had a little lamb, Little Bo Peep had a roast dinner, Little Bo Peep no little lamb. Next year, Little Bo Peep had a little lamb, Little lamb got through the gap under the fence and went to gambol and frollick in fields far away. Little Bo Peep went hungrier than last year. Little lamb grew and grew and grew, the days got shorter, the nights got longer and little lamb became a hogget. Little hogget lamb kept grazing all those nice grasses and herbs, converting their sugars into energy and grew his little muscles. Little hogget lamb was slowly maturing, if only Little Bo Peep could find the damned creature. Little hogget lamb, all full of slow produced flavas, got tooth ache. His teetch coming through his gums. Little hogget lamb was morphing into Little hogget lamb mutton, lets just call him Mutton for now. Mutton was a great deceiver, folk thought he was old and unpalatable. In fact it was the opposite, an age which had lost grace and favour, everyone wanted a nice bit of young flesh to consume. But Antwacky Mr Mutton, he knew what he was about. He was class and style, he'd lived life and knew his rythmn, his grain was fine and had threads of fatty flava intertwined in his bulk. He was not going to go to waste, he was going to be the king. He was going to give Mr Porker a run for his grass, snaffle his pig nuts, and make for the open hill. But, lo, what is that? Hark, it is Little Bo Peep with her collie dog. Awaaaay, come bye, and that was Antwacky Mr Mutton gathered up. He knew what was to come, for other's had told him about it. His could see that his role in life was to sustain another. If only all of the old small abattoirs had not been closed over the years. At least he had heard of these good old boys who had turned themselves into slaughtermen, hardly the most glamourous of human roles, but a hugely vital one and a rumour was around that they really cared, they knew compassion and they honoured the beasts who would fall to them that day. Antwacky Mr Mutton was sanguine about his future but he knew he was to become a top quality cut, cured to perfection and ready to make someone's face beam for the rest of the day. Little Bo Peep's lover was over for the day and they made a nice salad from the garden for lunch. But something was missing. Antwacky Mr Mutton. Bo got out the old cast iron fry pan and a few slices of Macon, cooked them till the fat was crispy and broke them up over the salad. Oh, what joy, what pleasures. The simple things in life are the best, and Bo and her lover spent the rest of the afternoon lounging on the lawn in the sun. They were not Macon Bacon. But you could go and order some of your own, go on, surprise yourself.
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Boned, trimmed hogget/mutton leg (96%), sea salt, raw cane sugar, preservative E250 (sodium nitrite).
Typical values per 100g serving:
Energy - 768kJ, 183kcal
Fat - 11g
of which saturates - 5.2g
Cabohydrate - 0.8g
of which sugars - 0.8g
Protein - 20.00g
Salt - 3.6g
28 days in the fridge or up to 6 months wrapped in the freezer.
We deliver UK-wide using APC Overnight. Our standard delivery is next-day 0800-1800. Our stated pricing is for mainland deliveries and Southern Scotland only. Deliveries to outer islands, remote areas in Scotland, Northern Ireland and Ireland costs between £18 - £25; the delivery charge and delivery timescale will be highlighted to you before you commit to purchase.
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For further information, please call us on 01945 439455 or send an email
Fruit Pig Company Limited: 6 Anglia Way, Wisbech, Cambridgeshire PE13 2TY.
Company Registration: 07220239
VAT No: 987 5380 60