Smoking is an ancient way of preserving food that just happens to lend it a fantastic flavour, too. There are lots of new-fangled smoking techniques, but we like the old-fashioned ways the best. This means a low-tech smoke-house and all-natural woodchips that smoulder slowly to let their flavours penetrate right through the meat. There are two ways of smoking food - either cold or hot. Cuts like bacon and gammon are cold smoked, meaning the wood smoulders but doesn't generate heat. So they must still be cooked afterwards. During hot smoking, the wood creates both smoke and heat so the food cooks and infuses at the same time. That means hot-smoked food doesn't need further cooking, though it can be warmed through before eating.
As a nation, we've grown used to eating a lot of chicken. It's tasty, lean and versatile so it's easy to understand why it's so popular. Unfortunately, popularity has encouraged intensive farming practices that are less than ideal for the birds and can result in low-quality meat for the consumer. At Coombe Farm Organic, we rear our chickens in a free-range, organic environment and to the highest welfare standards set out by the Soil Association. That means the birds have the freedom to roam outdoors during the day where they can forage, scratch and follow their natural instincts, with the shelter and safety of houses at night and in bad weather.
Ingredients: Organic Chicken Breast
Please note this is produced in an environment that handles Dairy and Fish. May contain bone and cartilage.
Nutritionals per 100g: Energy: 481 kJ / 114 kcal | Fat: 2.1 g | of which saturates: 0.6 g | Carbohydrates: 0 g | of which sugars: 0 g | Protein: 23.7 g | Salt: 0.15 g