PETER BOUCHIER & BAROSSA FINE FOODS RANGE
PETER BOUCHIER – Butchers of Distinction
Peter Bouchier and team have been crafting their irresistible range of Christmas hams in Melbourne for over 30 years. They are dedicated to the traditional craft of making smallgoods – measuring and mixing the ideal blend of ingredients, then cooking and curing to perfection.
They use their own Peter Bouchier Certified Free Range Pork for the hams on the bone. All their meat is sourced from the leading free-range producers in Victoria and NSW – to ensure that the people who produce the pork share their values for quality meat, as well as animal welfare and sustainability. They use the Duroc breed of pig, reared in Western Victoria and the Riverina, by their partners, the Pastoral Pork Company and Rivalea.
It is ethical free-range pork, raised with integrity. Each ham is traditionally cured with a blend of herbs and spices mixed by hand and smoked over beechwood, using traditional methods and care, resulting in a well-balanced, moist and delicious ham with a medium-light smoke flavour.
They get asked about pronunciation a lot – so for the curious – Bouchier rhymes with “voucher”.
THE PETER BOUCHIER Ham Range
Free Range Whole Leg Ham on the Bone - 8– 9kg (Awarded Bronze in 2019 Australian Food Awards)
Free Range Half Leg Ham on the Bone – 4.5kg (2nd Place in 2019 Australian Meat Industry Council Awards).
Free Range Ham Nugget (skinless approx. 800gr – 1.5kg)
BAROSSA FINE FOODS
The story of Barossa Find Foods began in 1924, when a 15yr old Andres Knoll first learnt to make smallgoods in Munich. Fifteen years later he opened his own shop but it was completely levelled in 1939 during WWII. He rebuilt after the war and in 1946 his nephew, Hans Knoll, started to learn to make the same products. Hans moved his family to Australia in 1957 and settled in Rapid Bay, South Australia, where he eventually found work as a smallgoods maker. It was not long before Hans opened his own shop called Bavaria Smallgoods. The family tradition was next passed onto Han’s son Franz, who learnt his great-uncle’s recipes. After travelling the country and managing factories in Darwin and Sydney, and after the sale of Bavarian Smallgoods, Franz returned to Adelaide in 1991 to start his own smallgoods business. He bought a shop in the Central Market called Barossa Fine Foods. In 2001 the fourth generation of the Knoll family smallgoods makers started in the business – today Dieter Knoll is in charge of the daily smallgoods production and is continuing the family tradition of making high-quality products to traditional recipes.
BAROSSA FINE FOODS RANGE:
This year we are offering a range of turkey and pork pre-cooked options which are ready to carve and serve as part of a cold offer or can be heated in the oven to serve as part of a traditional hot Christmas dinner.
Roasted Free Range Turkey Breast 1.5kg - 2kg
Whole roosted free-range South Australian turkey breast
Roasted Free Range Turkey Breast with Pistachio & Fig1.5kg – 2kg
Whole roasted free-range South Australian turkey breast stuffed with chicken mince, gluten-free breadcrumbs, onions, chives, pepper, pistachio & figs
Roasted Pork Loin Stuffed1.5kg – 2kg
Marinated and stuffed with pork mince, gluten free breadcrumbs, thyme, pepper, garlic and apple cider
STORING YOUR HAM
It requires refrigerating as soon as you get it home. Once it has been removed from its packaging and cut, it should be stored in the fridge in a calico ham bag, or wrapped in muslin or a linen tea towel, which has been wet and then wrung out until barely damp - never store ham wrapped in cling wrap or in plastic bags or the ham will deteriorate.
Keep the skin to fold back over the ham, as this will help to stop it drying out as well.
SIMPLE GLAZE RECIPES
To mix and pour over a prepared and scored ham and bake at 200ºC for 1 hour:
* - ½ cup of Dijon Mustard to 1 cup of brown sugar to 1 jar of Agrimontana Marmalade
* - Juice of 1 orange, ½ cup of palm sugar, 1 tbsp. soy sauce and 1 tsp. Dijon Mustard
* - ½ cup sour cherry jam, juice and zest of 1 lime and ½ tsp. ground ginger
* - Rub 1 tbsp. ground cinnamon & 5 star anise (ground) into the scored fat, then pour over marinade of 1 jar of Agrimontana Apricot Jam with ½ cup dry sherry