Black Forest ham and other Lidl bargains.

jarrod248

LE
Gallery Guru
Well, if that's true, then it's a point in their favour. Nevertheless at that price point, you're not going to get quality cuts especially as it's all minced down to a fine paste for processing.

Also, is it really Bockwurst? A traditional Bockwurst should contain a high proportion of veal. I don't think that Dulano (Lidl's) contains any.
Supermarkets call them Bockwurst and they contain MRM Chicken or Turkey. Gt used to reading labels and fat content. Think they Bockwurst from Lidl are about 80% pork.
 
Bockwurst - Dulano - 500g

It says that they contain 81% pork. However, they contain 26% fat. I think that if they are using pork fat, they are allowed to count that as 'pork' content.

I'm not saying that Lidl's Bockwurst are any better or worse than other mass-produced Bockwurst (on balance they are probably better than most), I'm just saying that a proprietary supermarket Bockwurst is never going to be a quality item.
 

jarrod248

LE
Gallery Guru
Bockwurst - Dulano - 500g

It says that they contain 81% pork. However, they contain 26% fat. I think that if they are using pork fat, they are allowed to count that as 'pork' content.

I'm not saying that Lidl's Bockwurst are any better or worse than other mass-produced Bockwurst (on balance they are probably better than most), I'm just saying that a proprietary supermarket Bockwurst is never going to be a quality item.
I think fat has to be included separately - see Walls/Richmond sausages. Nevertheless a sausage needs to be about 20% fat or it's dry so it does need some fat.
It's isn't going to be an artisan, local German butcher quality I'm sure but do check other UK supermarkets who will sell anything of lower quality and higher cost.
 

jarrod248

LE
Gallery Guru
Yep. I saw your post about that some time ago and now always check the label.
The MRM in the Werlinger bockies in Asda is actually chicken! Says it all.
If you check Polish sections in supermarkets a lot of the rubbish they buy is MRM.
When you check those labels and perhaps want to feed young kids hot dogs, most supermarkets you can’t avoid feeding MRM, do parents check at all what they feed their kids?
Either way processed food is probably best not eaten too regularly anyway.
To think people ate better on war time rations than now, shameful really.
Makes you wonder who decided we’d eat this stuff, supermarkets or producers?
Which scientists worked on making shot blasted carcasses into sausages and chicken nuggets?
 
If you check Polish sections in supermarkets a lot of the rubbish they buy is MRM.
When you check those labels and perhaps want to feed young kids hot dogs, most supermarkets you can’t avoid feeding MRM, do parents check at all what they feed their kids?
Either way processed food is probably best not eaten too regularly anyway.
To think people ate better on war time rations than now, shameful really.
Makes you wonder who decided we’d eat this stuff, supermarkets or producers?
Which scientists worked on making shot blasted carcasses into sausages and chicken nuggets?

file.jpg
file.jpg
 
If you check Polish sections in supermarkets a lot of the rubbish they buy is MRM.
When you check those labels and perhaps want to feed young kids hot dogs, most supermarkets you can’t avoid feeding MRM, do parents check at all what they feed their kids?
Either way processed food is probably best not eaten too regularly anyway.
To think people ate better on war time rations than now, shameful really.
Makes you wonder who decided we’d eat this stuff, supermarkets or producers?
Which scientists worked on making shot blasted carcasses into sausages and chicken nuggets?
It's price driven: Cheap always sells & at some point, the target price means quality goes out the window. That's why 90% of the meat I buy comes from the local butcher.

Unfortunately this appears to have become the mantra of pretty much any producers of anything, as most people fail to appreciate fine food, well made clothes & items made to last.

I think my first kettle (UK made) lasted twenty years, the second one less than ten, & subsequent ones no more than three or four years, despite having a superb soft water supply.
 
Probably the only acceptable condiment accompaniment for bockwurst, frankfurters, wieners, rookworst or any of the German, Dutch, Polish equivalents, is a dab of mustard.

Word of warning: I bought a vacuum pack of Polish 'Morlini' Berlinki sausages (a variety of the above) about a week ago in Morrisons. The skins on them were not 'slightly indigestible', but apparently something made of a material similar to that used for the vacuum packaging - ie totally inedible and just another layer of packaging. I don't know if you were expected to squeeze out their contents like toothpaste or cut the skins off with scissors, but I've never come across anything like them before. Totally weird and an experience not to be repeated.
2 pots of Bautzener Senf, sitting in my cupboard from a visit to Saarbrucken a couple of months ago.:mrgreen:
 
I wouldn't mind getting hold of some traditionally made Bockwurst - the ones with veal in them. I think that they'd be quite hard to get hold of in the UK by reason of a very limited market, expense (they'd come from specialist firms using more traditional methods) and they contain veal - and British consumers are squeamish about veal and resistant to it.

I've noticed that the scaloppine served in Italian restaurants are mostly pork now, as are most things served or sold in this country as schnitzel. the The only veal product you see in butchery departments now is veal hearts, which makes you wonder what happens to the rest of the beast. Sold on to the foreign market, I guess.
 
I wouldn't mind getting hold of some traditionally made Bockwurst - the ones with veal in them. I think that they'd be quite hard to get hold of in the UK by reason of a very limited market, expense (they'd come from specialist firms using more traditional methods) and they contain veal - and British consumers are squeamish about veal and resistant to it.

I've noticed that the scaloppine served in Italian restaurants are mostly pork now, as are most things served or sold in this country as schnitzel. the The only veal product you see in butchery departments now is veal hearts, which makes you wonder what happens to the rest of the beast. Sold on to the foreign market, I guess.
For years I wouldn't eat Veal, because it was white and, the calfs were in crates.

Since legislation (not EU) has improved the conditions and, White veal is no longer condoned in this country, I eat it on occasion, always stipulating 'pink' veal.

I have a number of foibles, no meat or eggs from Holland,no Pork from Denmark and, if I ever have to eat 'sheep', UK only, there are other bits and pieces from the EU that I won't touch, contrary to the EU propaganda, millions of 'food' animals are mistreated on a daily basis in EU countries.
 
There are very few calves slaughtered in the UK so it is worth checking where any veal you want to buy comes from. If you are in London The Ginger Pig sometimes have veal chops (you could see one of their farms across the valley from my parents’ old house in N Yorks).

A couple of other things about buying meat. Always get whole chicken and cut them up yourself. Part rejected chickens are used for portions.

If you buy Welsh assured lamb or beef it will have been born and slaughtered in Wales, this isn’t the case for Scottish beef, it just has to be slaughtered there (with a few other conditions). If you are worried about halal then you should know that no meat from either country is processed in this way.
 
There are actually thousands and thousands.... though perhaps not for consumption.

When a dairy herd cow delivers a bullock, it will be destroyed immediately as it is of no commercial value to a dairy farmer.
There was a food show on BBC about this a while ago. It was one of those Jamie Oliver end of the Pier shows. There are a few farms that do not cull the male calf but rear them in large sheds and the resultant Rose Veal is supposed to be excellent. If I recall correctly the young bulls are violent and hard to handle if they were just allowed to roam around the fields with the rest of the cattle.
Welfare Friendly Rose Veal To Buy Online
 
There are very few calves slaughtered in the UK so it is worth checking where any veal you want to buy comes from. If you are in London The Ginger Pig sometimes have veal chops (you could see one of their farms across the valley from my parents’ old house in N Yorks).

A couple of other things about buying meat. Always get whole chicken and cut them up yourself. Part rejected chickens are used for portions.

If you buy Welsh assured lamb or beef it will have been born and slaughtered in Wales, this isn’t the case for Scottish beef, it just has to be slaughtered there (with a few other conditions). If you are worried about halal then you should know that no meat from either country is processed in this way.
I always make sure I get pink veal, where I live in Kent, the only thing the restaurant doesn't provide is the name of the animal, nearly everything is locally slaughtered. If I have to buy meat from a supermarket, I buy from LIDL, the only one who has assured the public that, none of it's meat is halal.
 
I try to buy all my meat from the local butcher. He has provenance right through to which bit of the field the animal was from.

I'm not joking, I bought steak from him and he even knew which was this particular animals favoured tree to rest under. I know the farm as I'm up and down the road its located on, on a near daily basis.
 

jarrod248

LE
Gallery Guru
I wouldn't mind getting hold of some traditionally made Bockwurst - the ones with veal in them. I think that they'd be quite hard to get hold of in the UK by reason of a very limited market, expense (they'd come from specialist firms using more traditional methods) and they contain veal - and British consumers are squeamish about veal and resistant to it.

I've noticed that the scaloppine served in Italian restaurants are mostly pork now, as are most things served or sold in this country as schnitzel. the The only veal product you see in butchery departments now is veal hearts, which makes you wonder what happens to the rest of the beast. Sold on to the foreign market, I guess.
Pork and Beef good enough?
Bockwurst
Was it @Joker62 who uses these?
 

jarrod248

LE
Gallery Guru
It's price driven: Cheap always sells & at some point, the target price means quality goes out the window. That's why 90% of the meat I buy comes from the local butcher.

Unfortunately this appears to have become the mantra of pretty much any producers of anything, as most people fail to appreciate fine food, well made clothes & items made to last.

I think my first kettle (UK made) lasted twenty years, the second one less than ten, & subsequent ones no more than three or four years, despite having a superb soft water supply.
A long time ago when I worked in a Hospital a nursing assistant asked what I was having for dinner, said fillet steak, cream sauce, morelles and whatever else. She was very pleased that I could afford such a meal, when asked what she was haing, her and her husband, pizza each, garlic bread from takeaway, reckon they spent more than double I did. Then she was huge so probably only needed carbohydrate in form of animal type fodder.
 

jarrod248

LE
Gallery Guru
There are actually thousands and thousands.... though perhaps not for consumption.

When a dairy herd cow delivers a bullock, it will be destroyed immediately as it is of no commercial value to a dairy farmer.
Tesco stocked Veal some years ago, didn't last, suspect many didn't even know what it was.
 
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