High meat prices, but pork is good news

2018-12-07 09:32
Source: Supplied

Source: Supplied

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With the high meat prices in general this time of the year, there is some surprising good news.

The price per kilogram of any pork cut is consistently lower than the same cut in any other type of meat. With every cut from the carcass, pork delivers a value-for-money advantage that is impossible to ignore.

Clever consumers compare the prices across the board, and will be aware of a delicious, juicy cut like pork rump steak being much more affordable than a beef rump steak.

The same applies to a festive golden roast leg of pork, where the price delivers significant better value for money than a leg of lamb.

Smart consumers also know that many delicious and affordable cuts, such as the best kept secret, pork neck (also called thick rib by some supermarkets), delivers a delicious bonus of great quality and tenderness - at an excellent price.

Often some of the best pork cuts are not displayed in the meat cabinets of supermarkets and butcheries, because the butchery staff prepare them upon requests from consumers.

It’s always worthwhile to talk to the butchery staff and ask specifically for the pork cuts that you want.

It will save money and provide you with great quality, fresh meat. 

Nothing beats the glamour of a Gammon

Festive glazed gammon- the easy-peasy way

(10 – 12 servings)

One smoked gammon, approx 2,5kg - 2,8kg

cloves, to place in the skin on top of the gammon

1 can ginger beer

1 onion, sliced

2 carrots, chopped in pieces

2 stalks celery, chopped

2 - 3 bay leaves

few whole peppercorns and cloves

savoury gravy, for serving

For the glaze:

100 ml smooth red berry jam,  or apricot jam

30 ml french mustard

15 - 25 ml lemon juice

fresh herbs for decorating, optional

Mix everything for the glaze together, and keep aside.

How to do the gammon:

Pre-heat the oven to 180°C.

Cut diamond shapes in the skin and stud with cloves. Place the gammon in an oven roasting bag, together with all the other ingredients.

Pour the ginger ale into the bag and seal the cooking bag at the top. Make small slits in the bag near the enclosure. This will allow steam to escape and prevent the cooking bag from bursting open.

Place the cooking bag with the gammon in an ovenproof dish in the centre of the oven.

Bake 2.5 hours or 2 hours and 45 minutes, depending on the size. Then add on another 20 minutes extra baking time.

During the last 10 min in the oven, spoon or paint the glaze onto the gammon repeatedly and place back into the oven.

Remove from the oven and leave somewhere in the kitchen to “rest” for 10 minutes. If it has an elastic net around it, remove the net before carving it into the thinnest possible slices.  Decorate with fresh green herbs. 

Serve with any savoury gravy of your choice, or a white parsley sauce. Always have a container of apple sauce at hand to enjoy with the superb, smokey taste of a gammon.

Serve with roasted peaches or pears. Or for a traditional take, serve with roast potatoes & veg. 

Read more on:    gammon  |  pork

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