This week it was announced that Pialligo Farm had for the second year running received the award for best Artisan Bacon. Being the main retailer for them in NSW, this is just sensational and it is pleasing we can give you, our customers, the absolute best now confirmed by independent judges. As a thank you, we have both the Pialligo Streaky Bacon and Pialligo Short Cut Bacon on special this week.
Being winter for us we really need a good quality roasting option each week, and we have got a cracker this week with the boned and rolled pork legs. Melt in your mouth material with top quality pork and mixed with roast spuds and maybe some cauliflower it is just an all time winter favourite of mine.
The beef side is still expensive but we have a fantastic offer for yearling grass-fed sirloin steaks. They eat so well, and they look fantastic.
We have also got fresh chicken tenderloins this week – and because boneless chicken fillets are the real favourite, it’s good to be able to pass on the value to customers.
Curious Cut of the Week: Beef Brisket
This week we have introduced a new initiative called Curious Cuts featuring some of the tastiest and most interesting meat cuts you’ve never had (the cuts are not currently sold in Australian supermarkets).
This week, we have Beef Brisket as the Curious Cut of the week. Often used in Chinese & Vietnamese Soups. The Vietnamese style is thin slices and for stock and flavour. Chinese further process it and also slice it really thinly for hot pot. The hot pot is a really popular and social way to eat, I can see it coming into vogue locally soon enough. It absolutely delicious. The Americans have used Brisket for years, but this is more for their American BBQ – which is really low and slow style cooking. Smoked over 24 hours, getting a real dark crispy bark with melt in your mouth interior meats, this is another trend that is starting to take off.
