September 2017: Issue 31 Promoting product concepts - created for craft butchers. Retail Butchery Make the best hand rubbed, DRY CURED BACON using LUCAS EASICURES! * 4FOR 44 SAUSAGE MIXES ALSO FEATURING Jamie Ward BUTCHER, BUTCHER & OWNER, JAMIE WARD'S TRADITIONAL FAMILY BUTCHERS Aberdeen 01224 723 550 Chorley 01257 226 000 Nottingham 0115 950 4084 Haverhill 01440 710 060 Ashford 01233 612 220 Bellshill 01698 749 595 Newcastle 0191 496 2680 Leeds 01977 605 590 Stockport 0161 406 7272 West Midlands 01384 230 012 Newport 01633 898 150 Newbury 01635 265 160 Exeter 01395 234 970 www.dalziel.co.uk Follow us @dalzielltd *These unbeatable offers are valid until 3 rd November 2017 so hurry and get your order in TODAY!
Featured in... Proud to be a Butcher - released on 09/10/17 Check our YouTube channel - Dalziel Ltd Easicure is consistent, easy to use and the customers love it Welcome to... PRIME CUTS 31 TRADITIONAL DRY CURED BACON Over the years, although well known locally, we ve worked hard to build our reputation here in the Welsh Borders. And as part of that, right from day one we ve cured our own bacon. I particularly like the Lucas Easicure range, I can honestly say it s consistent, easy to use and the customers love it. In fact, we cure everything ourselves using Easicure. With Easicure you get a lovely, clean white fat. Dry cured bacon is tremendously high in quality, you don t get shrinkage in the pan and it s visibly better. We can smoke it, there s streaky, popular for it s flavour, dry cured gammons, gammon steaks, bacon chops the list is endless. I'm sure you'll enjoy this edition of Prime Cuts and see just how easy Easicure really is. It can boost your margins and offers quality and consistency. Jamie Ward BUTCHER & OWNER, JAMIE WARD'S TRADITIONAL FAMILY BUTCHERS
Traditional HAND RUBBED DRY CURED BACON There is nothing quite like Dry Cured Bacon. The smell is intoxicating. The taste hits every taste bud you have. The first bite fills you with comfort and pure enjoyment. It's no wonder a dry cured bacon sandwich is often voted the nation s favourite food. Traditional dry cured bacon is the oldest method of curing going back thousands of years, and it was practised by our ancestors to preserve pork for the winter. Throughout the centuries, we have mastered the art of dry curing and today we blend ingredients to create delicious dry cured bacon. The gentle flavour and taste of dry cured bacon is ideal for use in the beloved British breakfast and the iconic bacon sarnie. Perfect too in salads, where the mild flavour will inject an infusion of taste. With its delicate flavour, making it particularly suitable for families, traditional dry cured bacon is known lovingly as bacon as it used to taste. CHOOSE FROM... Easicure Traditional Dry Cure Easicure Reduced Salt Dry Cure Easicure Smoke Dry Cure Watch our... DRY CURED BACON MASTERCLASS Featuring Danny Upson Visit www.dalziel.co.uk/prime-cuts or check our YouTube channel - Dalziel Ltd EASICURE To make tasty bacon like this follow our Six Golden Rules. MAKE THE BEST HAND RUBBED, DRY CURED BACON USING LUCAS EASICURES! SIX GOLDEN RULES 1. QUALITY COUNTS Boneless Pork Loin & Belly - your pork must be of good quality and fresh. Prepare your pork by removing the chain muscle on the loin and trim each end to make sure it's square, pork trim accumulated can be easily used for manufacturing. 2. CONSISTENCY IS KEY Dry Curing Usage Rate - to create consistent dry cured bacon always work out your dry curing usage rate, it s easy when using the Lucas Easicure range: 30g per Kg meat - Easicure Traditional 30g per Kg meat - Easicure Reduced Salt 40g per Kg meat - Easicure Smoke 50g per Kg meat - Easicure Sweet 3. GET HANDS ON Hand Rub - once you have weighed the correct quantity of Easicure, start rubbing it onto the pork. Ensure the Easicure is distributed evenly, particularly in pockets, cavities and on the larger muscles of the loin or belly. 4. GOOD THINGS COME TO THOSE WHO WAIT Curing Time - now vacuum pack your pork and allow good time for the curing process. The curing time depends on the thickness of the pork, always work on 1 day per half inch (13mm) thickness of the pork, plus 2 days. Apply a finished cured date sticker for records and turn every 2 days to achieve an even cure. 5. KEEP COOL Temperature - the optimal temperature for the curing process is between 2 C to 4 C. Any colder or warmer will slow down the curing process resulting in a miss-cure. 6. DRY & INTENSIFY Air Drying - once the curing process is finished, take the pork out of the bag and ensure it's fully air dried before slicing and packing. Air drying and the maturation of your dry cured bacon will intensify the flavour, around 2-3 days recommended. Final Tip Take care to avoid contact with other meats throughout the whole dry curing process to avoid cross-contamination by nitrite.
Easicure TRADITIONAL DRY CURE MIDDLE BACON A traditional blend of salt and sugar, giving you a delicious, authentic dry cured flavoured bacon. DRY CURING USAGE RATE 30g per Kg Meat 17.95* 10KG TUB EASICURE TRADITIONAL SAVE 20% ACROSS THE LUCAS EASICURE RANGE CHOOSE FROM... Easicure Traditional Dry Cure Easicure Reduced Salt Dry Cure Easicure Smoke Dry Cure
Easicure REDUCED SALT DRY CURE BACK BACON Fantastic tasting dry cured bacon with 25% less salt. Specially developed to offer your customers a healthier option without compromising on flavour! DRY CURING USAGE RATE 30g per Kg Meat 30.95* 10KG TUB SAVE 20% ACROSS THE LUCAS EASICURE RANGE CHOOSE FROM... Easicure Traditional Dry Cure Easicure Reduced Salt Dry Cure Easicure Smoke Dry Cure EASICURE REDUCED SALT
Easicure SMOKE DRY CURE STREAKY BACON / PANCETTA A traditional curing blend with added smoke flavouring, giving the perfect level of smokey aroma to your finished dry cured bacon. DRY CURING USAGE RATE 40g per Kg Meat 29.95* 10KG TUB EASICURE SMOKE SAVE 20% ACROSS THE LUCAS EASICURE RANGE CHOOSE FROM... Easicure Traditional Dry Cure Easicure Reduced Salt Dry Cure Easicure Smoke Dry Cure
Easicure SWEET DRY CURE BACON CHOPS & RIBEYE STEAKS contains specially selected Demerara sugar to give you a pleasant sweet malty flavour. DRY CURING USAGE RATE 50g per Kg Meat 22.95* 10KG TUB SAVE 20% ACROSS THE LUCAS EASICURE RANGE CHOOSE FROM... Easicure Traditional Dry Cure Easicure Reduced Salt Dry Cure Easicure Smoke Dry Cure EASICURE SWEET
NEW SEALED & FRESH KRAFT BAGS Perfect for all meat, our gum strip seal bags are made from innovative, breathable kraft paper. A traditional look with modern features, they prevent meat from sweating while maintaining a leakproof pack. SIMPLE & STYLISH EASY TO USE IN STORE Remove the gum strip tape cover, and press to seal using the pre folded flaps. SPECIAL INTRODUCTORY OFFER SMALL 250x300mm 55.95* PER CASE (900 BAGS) LARGE 300x360mm 88.95* PER CASE (700 BAGS) These bags are fridge and freezer safe and make the perfect packaging for your meat! GUM STRIP SEAL BAGS LET YOUR CUSTOMERS KNOW THEY'RE GETTING SOMETHING SPECIAL BY PACKING YOUR DRY CURED BACON IN SEALED & FRESH KRAFT BAGS.
Great British BREAKFAST HEAVEN LINCOLNSHIRE SAUSAGES & DRY CURED BACON What goes with the perfect Bacon... the perfect Sausage! Take the beloved Great British breakfast to new heights and offer your customers Lincolnshire Sausages, the finest accompaniment to top quality Dry Cured Bacon. 4FOR 44* ON THE FULL RANGE OF BUTCHERS CLASSIC SAUSAGE MIXES SAUSAGE MIXES BUTCHERS CLASSIC SAUSAGE MIX RANGE Beef Cajun Chilli & Coriander Cracked Black Pepper Cranberry & Rosemary Cumberland Garlic & Herb Lamb & Mint Lemon & Country Herb Lincolnshire Mustard Piri Piri Pork Pork & Apple Pork & Chive Pork & Leek Red Onion & Sage Smoky BBQ Sweet Chilli
The ultimate Great British Breakfast Sausage LINCOLNSHIRE SAUSAGE MIX SAUSAGE RECIPE Meat (70VL) Lucas Sausage Mix Cold Water Total 3.224kg 0.567kg 0.749kg 4.540kg A beautiful blend of traditional spices delivering a warming peppery taste, followed by a hint of sage. You can't beat the exceptional favour, quality and consistency of Lucas Butchers Classic Sausages Mixes! 4FOR 44* ON THE FULL RANGE OF BUTCHERS CLASSIC SAUSAGE MIXES BUTCHERS CLASSIC SAUSAGE MIX RANGE Beef Cajun Chilli & Coriander Cracked Black Pepper Cranberry & Rosemary Cumberland Garlic & Herb Lamb & Mint Lemon & Country Herb Lincolnshire Mustard Piri Piri Pork Pork & Apple Pork & Chive Pork & Leek Red Onion & Sage Smoky BBQ Sweet Chilli SAUSAGE MIXES