Hi folks – our delivery schedule for end 2019 and beginning 2020 is as follows:
Sunday 8th December – last day to place orders for fresh turkey crowns
Wednesday 18th December – Pau
Thursday 19th December – Bordeaux
Friday 20th December – Toulouse (Temple Meads)
Saturday 21st December – Markets at Bagneres de Bigorre and Castelnau Magnoac
Sunday 22nd December – Market at Leguevin
Monday 23rd December – Nogaro / Condom / Nerac / Damazan
Tuesday 24th December – Order collections from Bulldog Bacon and Bangers at our facility in Haget
Wednesday 25th December until Sunday 5th January – Bulldog Bacon and Bangers annual holiday
Friday 10th January – Toulouse
Thursday 16th January – Bordeaux
Tuesday 28th January – Pau
Wednesday 29th January – Nogaro / Eauze / Condom / Eauze / Damazan
To avoid disappointment please place your orders for fresh turkey crowns no later than 8th December 2019 – thank you and Merry Christmas everyone.
Hi folks – due to new demand we have reworked two of our delivery routes to accomodate more customers. Starting on Thursday 11th April pick up locations on these routes will be as follows:
BORDEAUX DELIVERY RUN – Bazas, Langon, Bordeaux, Salles. Delivery will be on a Thursday afternoon
CONDOM DELIVERY RUN – Termes d’Armangac, Nogaro, Eauze, Montreal du Gers, Sos, Nerac, Damazan, Condom. Delivery will be on a Wednesday morning
As usual actual collection times at these locations will be communicated to our mailing list customers 24 hours in advance. We look forward to seeing you on route!!
We are pleased to be able to offer both our private and professional customers an overnight refrigerated delivery service throughout Metropolitan France. This service is provided by Chronopost Food and maintains our products in a temperature controlled environment (under 4 degrees) door to door. Click on the links below to discover our shipping costs
Retail Shipping Costs
Trade Shipping Costs
As Christmas is fast approaching we thought it would be a good idea to post our end of year delivery schedule. To avoid disappointment please place your orders for turkey crowns and gammons via the website no later than 7th December.
Tuesday 6th November – Pau delivery run
Wednesday 7th November – Nogaro/Condom/Nerac delivery run
Friday 16th November – Carpe Diem Cornebarrieu
Thursday 22nd November – Bordeaux delivery run
Saturday 24th November – CSF Gasgony Christmas Market Pallanne
Saturday 1st December – TWIG Christmas Market Pibrac
Sunday 9th December – Toulouse International School Christmas Market
Saturday 15th December – OUR TURKEY CROWNS ARRIVE FROM THE UK!!
Tuesday 18th December – Pau delivery run
Wednesday 19th December – Nogaro/Condom/Nerac delivery run
Thursday 20th December – Bordeaux delivery run
Friday 21st December – Carpe Diem Cornebarrieu
Tuesday 25th December to Sunday 6th January – Bulldog Bacon and Bangers is shut down for our annual break
Tuesday 15th January – Pau delivery run
Wednesday 16th January – Nogaro/Condom/Nerac delivery run
Friday 25th January – Carpe Diem Cornebarrieu
Thursday 31st January – Bordeaux delivery run
A true French Classic, Quiche Lorraine is one of those dishes that we never seem to get tired of. The key to success with this recipe is the ingredients. Go out of your way to get the freshest eggs, cheese and of course our very own bacon.
Serves 8, Prep Time: 30 mins, Cooking Time: 45 mins, 525 cal per slice
For the pastry:
- 175g Plain all purpose flour
- 100g cold butter
- 1 egg yolk
For the filling:
Preheat your oven to 200C. Put the flour, egg yolk, butter and 3 tbsp of cold water into a food processor and pulse until the mixture looks like breadcrumbs. Tip the mixture onto a lightly floured surface and gather into a ball, then roll out as thinly as possible. Line a 23 cm diameter loose bottomed flan tin with the pastry easing it into the base carefully. Trim the edges slightly above the rim (it will shrink while baking) and chill for 10 minutes.
Line the chilled pastry case with baking paper and fill with baking beans (we used lentils) and blind bake for 15 minutes. Prepare the filling by beating the eggs with the creme fraiche and double cream then season with salt, white pepper and a pinch of nutmeg.
Heat a frying pan over medium heat and fry the bacon until slightly crispy then drain on kitchen paper. Cut most of the cheese into small cubes and save some for grating on top. Put the bacon bits and cheese cubes into the cooked pastry case and pout the egg/cream mixture on top, finish with the grated cheese.
Lower the oven to 190C and bake for 25 minutes or until golden and softly set. Leave to cool slightly in the tin for about 5 minutes.
Remove from the tin and serve immediately with a crisp green salad on the side. Heaven!!
This is our first recipe blog post and hopefully the first of many. We encourage you to try the recipes and leave your comments and feedback. Also if you have any questions about any of the recipes or the ingredients please do not hesitate to contact us through the website.
This is a hearty soup perfect for those cold winter days – enjoy!!
Difficulty: easy, serves 8, prep time: 30 mins, cooking time: 2 hours
For the ham stock:
- 1 Bulldog Bacon and Bangers Ham Hock
- 1 large yellow onion
- 1 shallot
- 1 head of garlic (cut horizontally)
- 2 carrots (cut into chunks)
- 1 stick of celery (cut into chunks)
- 3 sprigs of parsley
- 1 spring of thyme
- 6 whole peppercorns
- 1 bay leaf
For the Pea Soup:
- 1 carrot (finely diced)
- 1 stick of celery (finely diced)
- 25g butter
- 500g frozen peas (petit pois)
- 1 bunch flat leaf parsley (coarsely chopped)
- 750ml ham stock (from above)
- 150ml double cream (creme epaisse)
- salt and pepper to taste
Put the ham hock in a large pot and cover with cold water, add the rest of the stock ingredients. Bring slowly to the boil and skim off any scum, turn down the heat and leave to simmer for 2 hours. Remove from the heat and let cool slightly. Strain the stock and remove the meat from the hock and reserve.
Reheat the stock with the frozen peas, carrot, celery and parsley and cook over a medium heat until the carrots are soft, about 20 minutes. Transfer the soup to a blender and pulse until smooth. Do this in batches and make sure the lid is on properly or you end up with a green kitchen!!. Put the soup back in a clean pot over medium heat and add the cream then season to taste (careful with the salt as the stock is already quite salty)
Ladle into soup bowls and put the shredded ham on top and add a drizzle of extra cream if so desired. Serve with buttered baguette, sit yourself in front of the fire and enjoy.
Welcome to the all new Bulldog Bacon and Bangers website – we hope you like it (and the new logo) as much as we do. We will continue to tweak the site as we go forward but if you have any ideas that could improve the user experience we would love to hear from you.
What a year 2017 was for us with the purchase of the business, leaving Dubai our home for eleven years, and buying (and renovating) our dream house in France. 2018 is shaping up to be just as eventful a year for us with the introduction of the new website, new product offerings and building a new state of the art facility for the business at our own property (once I can get the correct paperwork filled out!!!).
The cornerstone of the business and its continued success has been you, our loyal customers, and we can’t thank you enough for your support. We value your custom and look forward to your ongoing feedback that will allow us to improve our product offerings and service. We encourage you to set up an account on the website as this will allow you to track your orders from day one and keep you abreast of developments at Bulldog Bacon and Bangers. Existing customers will remain on our mailing lists for our various delivery locations but if you are a new customer please drop us a note on our Contact Form and let us know which collection location you would like to use so we can add you to the correct list.
As we get settled in to the new year we will add posts to our Blog, including recipes and stories about our life here in the Gers. We look forward to receiving your comments.
Happy New Year to All and once again many thanks for your continued support!!
Rob & Monique