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Meat Loaf with Streaky Bacon

Meat Loaf draped with Streaky Bacon (Gluten-free)

Price range: £18.16 through £24.01

Our Gluten-free and Free-from meat loaves are fantastic hot with creamy potato mash and broccoli, cold with a salad or even sliced into a sandwich. Select from our pork*, beef or mutton meat loaves each made with complementary herbs and spices (listed below), and then draped with our free-range smoked streaky* or collar bacon*.  To cook simply wrap in butter paper or silver foil and bake in the oven for 40 minutes at 190 – 200 degrees.

CHOOSE FROM:

Pork Meat Loaf*: Pork from Free-range Pigs (98.5%), Sea Salt, White Pepper, Sage, Mace/Nutmeg, Garlic. Bacon: Free-range Pork, Dry-Cure (Sea-salt, Sodium Nitrite E250. See below re our minimum use of Nitrites. We don’t use Nitrates).

Beef Meat Loaf:  Organic & Pasture for Life Beef (96.2%), Cider Vinegar, Sea Salt, White Pepper, Coriander, Parsley, Garlic, Clove, Nutmeg, Pimento. Bacon: Free-range Pork, Dry-Cure (Sea-salt, Sodium Nitrite E250. See below re our minimum use of Nitrites. We don’t use Nitrates).

Mutton Meat Loaf: Organic & Pasture-fed Mutton (96.3%), Paprika, Sea Salt, Mint, Rosemary, Cayenne Pepper, Cumin, Coriander, Garlic, Ginger, White Pepper. Bacon: Free-range Pork, Dry-Cure (Sea-salt, Sodium Nitrite E250. See below re our minimum use of Nitrites. We don’t use Nitrates).

Free-from:  The 14 regulated allergens (Celery, Cereals containing gluten (such as wheat, rye, barley and oats), Crustaceans, Eggs, Fish, Lupin, Milk, Molluscs (such as mussels and oysters), Mustard, Peanuts, Sesame, Soybeans, Sulphur dioxide and Sulphites, Tree nuts). Sugar and Nitrates

Weight: 1kg

*PLEASE NOTE: The bacon (and pork in the pork meat loaf) used in these products is non-organic. It is however made from our neighbours’ High-welfare, Free-range pigs. For more information see our Product Provenance page.
INFORMATION ABOUT OUR HAMS AND BACONS We home-cure our hams and bacons using the traditional slow dry-curing method of thoroughly and carefully applying the cure by hand to each piece before leaving it to cure. We don’t inject our hams or immerse them in brine for a quick-fix cure. Neither do we use cure-accelerators, colorants, colour-fixers or silica gel to make our hams absorb water to artificially increase their weight (all practices used by industrial ham and bacon manufacturers for the supermarkets).
Our dry-cure is Sugar-free and includes Sea-salt and the minimum amount Sodium nitrite (E250). Excessive amounts of Nitrites and especially the more aggressive Nitrates are unhealthy. We use the lowest possible Nitrite content as part of our dry-cure mix (50 ppm as opposed to 250ppm used by mass producers of ham for supermarkets) and approved by the Soil Association.
After curing and cooking, laboratory tests that we have had conducted demonstrate that the Sodium nitrite residue is reduced to 7ppm or less (less than in a stick of celery, or that you might have naturally in your saliva). Sodium nitrite is an important constituent in a curing salt as it controls those microbes which cause food poisoning. Our ham and bacon are ‘nitrite-lite’.
   

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