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The Smokehouse. Salt, Smoke and Time. Nothing More.<\/p>\n
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We cannot use commercially available charcuterie items for a number of reasons.\u00a0 Primarily, things like ham, pancetta, bacon, prosciutto cotto and other items are so heavily injected with water that once we put them on our pizza, the pizza becomes a pool of chemically laced water.<\/p>\n
Chemicals like nitrates and nitrites are carcinogenic.\u00a0 We do not want to be part of that. So we cure, smoke and age all our own ham, bacon, salami, sausages, pancetta, prosciutto cotto, prosciutto crudo, guanciale, speck, pastrami, collo, and lots more.<\/p>\n
You will find that our produce is not bright pink.\u00a0 If being pink is important to you then you should think again.\u00a0 It is the chemicals, the nitrates and nitrites, the stuff that gives you cancer, that makes the meats pink.<\/p>\n
We not only cure and smoke meat.\u00a0 We also cure and smoke all sorts of fish: salmon, haddock, mackerel, anchovies (we make our own anchovies \u2013 if you love anchovies you have to try ours \u2013 plump, fleshy, tasty),\u00a0 pickle herring and lots more.<\/p>\n
We also smoke various sausages we make like Amalfi sausage, Chorizo, Hungarian sausage, Buffalo Salami, Maltese sausage and lots more.<\/p>\n
These processes allow us to remove as much water from the natural ingredients as possible so that when we come to use them in our dishes, they are intensely flavoured and perfectly compliment the dish they are used in.<\/p>\n
You can use these items at home as part of your dishes from our deli.\u00a0<\/p>\n
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The Smokehouse. Salt, Smoke and Time. Nothing More.We cannot use commercially available charcuterie items for a number of reasons.\u00a0 Primarily, things like ham, pancetta, bacon, prosciutto cotto and other items are so heavily injected with water that once we put them on our pizza, the pizza becomes a pool of chemically laced water. Chemicals like […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"class_list":["post-115","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/margosoldmill.com\/index.php?rest_route=\/wp\/v2\/pages\/115","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/margosoldmill.com\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/margosoldmill.com\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/margosoldmill.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/margosoldmill.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=115"}],"version-history":[{"count":2,"href":"https:\/\/margosoldmill.com\/index.php?rest_route=\/wp\/v2\/pages\/115\/revisions"}],"predecessor-version":[{"id":117,"href":"https:\/\/margosoldmill.com\/index.php?rest_route=\/wp\/v2\/pages\/115\/revisions\/117"}],"wp:attachment":[{"href":"https:\/\/margosoldmill.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=115"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}