Food, Producers

Bacon

Just before lockdown I made my first attempt at home curing. No pictures from that, but it was pretty good,  so I decided to have another go.

Just to make sure it wasn’t beginner’s luck.

I bought another pork loin from the Wee Pig Company who raise free range pigs on their croft at Kilmore. Their own bacon is a regular on our breakfast menu at Sheiling.

Anyway, as it was just the two of us we roasted half the loin and cured the rest.

I used this  recipe from the School of Artisan Food.

Cure: 50grams per kg of meat made up of

25grams soft dark brown sugar

25grams salt.

And that’s all there is to it!

We’ve been very impressed and plan on adding it to our breakfast menu.

I’ve also wondered about using maple syrup in the cure for a slightly different taste.

What’s most important is starting from a really good product, after that it’s just a matter of time.

IMG_1914

But all good things are worth waiting for.

Like our guests, and we’ll be here for you when you can come back.

Caroline x

Seil, Tourism

Summer

June has arrived and more lovely sunny weather. Late Spring and early summer are often the nicest times here on Seil. This year  I’ve had more time to look around me and appreciate the flowers and the birdsong.

Here are some of my favourite pictures from my daily walks.  You’ll have to imagine the birdsong

It hasn’t been sunny all the time,

IMG_1190

in fact it was a bit grey the day we crossed the Atlantic.

But whatever the weather there’s always something  to enjoy.

And we’re looking forward to sharing that enjoyment with our guests again.

Stay safe. x