Pynes of Somerset

Just had a chance to trial this traditional butcher that was showcased in the BBC One Show some weeks back for his dry cured bacon. Absolutely delicious, no water thrown off, barely any shrinkage and a sublime taste. Cut thick so you can actually taste it. As so little wastage, one slice is enough to replace several of those pathetic shrivelled tasteless scraps offered as ‘traditional dry cured’. Taste of nothing in my view. So this bacon is a divine taste, well worth turning off the M5 at J24 to find. A minor quibble, rind and some fat had already been trimmed off, prefer that option myself. To rind or not. The smoked bacon was equally tasty, it is all down, I suspect, to the hanging time for the sides.
While your there, try his sausages, if mine were anything to go by you wont be disappointed with these either, no water, no enzymes thrown off, just a little essential fat, little shrinkage and a solid meaty taste. Enough to fully restore your faith in sausages.
As for the beef, it blew me away. Obviously well hung, looked dry and a deep red showing every signs of it being a fantastic eat. Dying to get back to try the beef and then on to the other meats. None of which were sitting in a pool of blood and water, a sure sign some one who really cares about what he serves.
About to move to new premises, around 11^th Nov 2011, straight off J24, even easier for you to get to. Miss this butcher and you miss finding out what meat eating is all about. Taste and tender.