The wait is now  over,  Ross & Ross Food have officially extended their  line of Curing Kits and  have also produced their very first 'Roast' range in readiness for Christmas feasting.

As the Bacon Curing Kit is still the company's most popular food product three years on and the make-at-home kits continue to be on trend, Ross & Ross Food knew it had to come up with an extension to this kit. The new kit showcases a  Fennel & Juniper Cure, Maple & Chipotle Cure and English Mustard & Pink Peppercorn Cure. The curing process and the kit contents remain the same, all you  have to  do is add the pork belly.
The original Salmon Kit won Gift of The Year 2017, so there will be a strong appetite for this new kit.  The three new Salmon cures  include  a Citrus  Cure, Dill & Mustard Cure  and  a Sansho  Pepper  Cure.

Co-director Ross  Bearman  said, “We have had some good fun with these new cures. For the Salmon, we got  quite  experimental! Not only have we focused on traditional fragrances for fish, but we have taken some inspiration from the ever-popular Japanese cuisine with the  Sansho  Pepper cure which includes Red Chilli, White Sesame, Orange Peel, Black Sesame, Ginger and Nori Seaweed.   For the Bacon, we have developed the flavours based on the spices that work well to enhance the pork flavour.  The Maple cured bacon would be perfect for breakfast, lunch and dinner!” 

The 5 new curing kits launching in October include:
The  NEW Homemade Bacon Curing Kit 
The  NEW  Homemade Salmon Curing Kit
XL Homemade Bacon Curing kit – with our favourite 6 bacon cures (Sweet, Smoky, Old English, Maple & Chipotle, Fennel & Juniper, English Mustard & Pink Peppercorn)
XL Homemade Salmon Curing kit – with our 6 salmon cures (Smoky, Gin, Beetroot, Citrus, Dill & Mustard and  Sansho  Pepper) 
Homemade Curing Kit Complete Collection – a combination of the two XL kits with 12 cures in total

In readiness for Christmas, Ross & Ross Food has also launched its very original 'Roast'  range to help create the tastiest Christmas feast this year. After some research and talking with customers and suppliers, Ross & Ross discovered that there was a sense of 'tiredness' with the traditional Christmas Dinner, so they decided to liven up some of the trimmings and classic dishes. Brussel sprouts will no longer be bland and your Pigs in Blankets will be the talk of the table. The range  features  a Turkey Rub, Roast Beef Rub, Roast Potato Oil, Brussel Sprout Dust, Pigs in Blanket Dust and Roast Ham Glaze, available from the end of October.
The products launched at Autumn Fair on Sunday 3rd September and will be subject to pre-orders before release at the end of October 2017.

For order enquiries please contact Ben at orders@rossandrossfood.co.uk.

Posted: 7 September 2017

View more industry news >>