Hua Hin Ham Bacon & Meat Company

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SPONSORS: Hua Hin Ham & Bacon : The Palm Bistro
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Location: Hua Hin.

Re: Hua Hin Ham Bacon & Meat Company

Post by JD » Fri Nov 25, 2016 7:13 pm

Five of the Twelve Fresh Sausages we have available exclusively for Gourmet Market at BlúPort Hua Hin.
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Left to right we have Lamb & Mint Sausage, Mediterranean Lamb & Feta Sausage, Cumberland Link, Pork & Tomato Sausage & Lincolnshire Sausage.
All Sausages are hand linked using Handlink Select Butchers Fresh Collagen casings. These were imported from the UK and are a first for Thailand. Descriptions for each sausage below.

Lamb & Mint
With a Hint of Mint, this classic combination uses Fresh Mint mixed with New Zealand Lamb and is ground together. Lamb is a luxury in Thailand and these sausages are a delight. Oven cooked or BBQ'd these sausages leave a great taste on the palate.

Mediterranean Lamb & Feta
All the flavours of Southern Europe we have come to love, New Zealand Lamb combined with herbs, basil, pine nuts, spinach, tomato and feta cheese. These flavours really pop, the Feta is lovingly folded into the mix at the end ensuring little pockets of melted feta cheese throughout the sausage when cooked.

Cumberland Link
Time and tested Cumberland recipe, coarsely ground pork and a slight spicy tone. We sell these as a linked sausage. Traditionally sold as a long, coiled sausage and grilled. We add a little smoked streaky to the mince to give a very slight smokey nose.

Pork & Tomato Sausage.
Lovely looking sausage with tomato and roasted red peppers. A tangy sausage, fresh tasting with Italian seasoning make this a great sausage. Oven bake and enjoy with salad and wine, another customer favourite.

Lincolnshire Sausage
A herby pork sausage, with sage, thyme, parsley and oregano herbs. This sausage is great grilled or pan fried, it has a beautiful aroma when sliced into. Nice to use in a sausage casserole or even sliced as a pizza topping. My choice as a favourite when combined with batter mix for a classic British 'Toad in the hole'.
Per Angusta In Augusta.

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Re: Hua Hin Ham Bacon & Meat Company

Post by JD » Thu Dec 01, 2016 11:13 pm


Tried this out today. I might add it to the Christmas Menu if we get enough interest. I will make a few changes to this one if we do. I will add some dark meat from the Turkey to enhance the turkey flavour profile and add a stuffing between layers.
Anyway, here is what we did.

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Layers of Turkey Breast & Meat, Duck Breast & Chicken Breast, each layer had fresh Tarragon and was seasoned in between. It was wrapped in a lattice of our own house made Streaky Bacon. Then vacuum packed to keep it's shape. Refrigerated over night.

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Not oven roasted but cooked Sous Vide at 63.9ºC for 3 hours.

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Came out lovely and a set piece of meat, safe and pasteuriezed. If required, It will easily keep chilled for 10 days if vacuum packed and refrigerated. (You will need to bring this back up to temperature before the next step to serve).

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Outside cooked in a heavy based pan for that Maillard reaction or Browning as it's commonly known.

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First slice straight from the pan - no resting time. Looks good and holds together well. The smell from the herbs is apparent. Chicken on the top, Duck in the middle, Turkey on the bottom, around the side and over half the Chicken. Streaky on the outside. It does need the stuffing between each layer and I will do this next time I make it.

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Only a camera phone shot, but the moistness of this is apparent. This roll was 1.7 kilo, with stuffing added it will be around 2kg.

On a personal note, I would use smoked bacon for another dimension of flavour, The smoked bacon would permeate into the interior during Sous Vide, if you would want the smoked bacon effect we could accommodate that.

I would love to be able to do a Hot smoking at the Maillard reaction stage, it would be the ideal, but my smoker room is at my house and I can't be in two places at once on Christmas Day for cooked orders.

This sample was delicious, having tasted this and with the changes I have for it by adding the stuffing it will be superb.
Per Angusta In Augusta.

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Re: Hua Hin Ham Bacon & Meat Company

Post by JD » Thu Dec 08, 2016 3:42 pm

Order book is open for all your Christmas Food requirements.

We have Julskinka, Pepper Ham, York Ham, Honey Mustard Hams or Roasted Gammon.

If you like to prepare your own ham we have Fresh Salted Hams and Gammon available from the 18th December.

Please call in to reserve yours as soon as possible.

JULSKINKA - Christmas Hams
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YORK HAM - Cooked and ready to eat, or, apply your own coating and bake for 20 minutes.
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HONEY MUSTARD HAM - Delicious Hot or Cold
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FRESH GAMMON - Full fat gammon for you to cook your own recipe.
Why not diamond score the fat, pin with cloves and bake with a honey glaze for that traditional Christmas Looking Ham. Or just Roast in the Oven, we can even roast it for you.
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All hams are whole piece Hams. We can slice for you if you specify at ordering.
We also have 26 different types of Pickles, Chutneys and Mustards to choose from.
Per Angusta In Augusta.


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