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Butchers that Cook
Our approach to cooking and roasting…
We cook our hams by steam – placing them in cooking bags, putting them on a trolley and wheeling them into the walk-through steamer for nine hours. Meanwhile, our pie and sandwich fillings are cooked in sealed vacuum pouches and placed in a temperature-controlled steaming chamber for several hours, the temperature is accurately regulated and is much lower than is normally used for roasting (typically around 90ºC for meats). Cooking them this way ensures the fillings are properly cooked whilst retaining the moisture and all their natural juices and flavours.
And our own special technique?
Keep an eye on every single tray to ensure everything is cooked to perfection!
