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Chorizo and Potato Frittata

Chorizo and Potato Frittata recipe


1/2 cup olive oil
3 medium potatoes, peeled, cut into 1/2-inch cubes (about 2 cups)
1 small onion, diced
1 Spanish chorizo sausage sliced thin
8 large eggs
Salt and pepper


Preheat oven to 350°F. In an 8-inch ovenproof skillet, warm olive oil over medium-low heat. Add potatoes in a single layer and cook, turning once, until just tender and lightly browned, 10 minutes.
Transfer potatoes to a plate with a slotted spoon. Pour off all but 1 Tbsp. of oil, reserving 2 tsp., and add onion and chorizo to pan. Raise heat to medium-high and cook, until onion is translucent and chorizo is browned, 5 minutes. Transfer to plate with potatoes. Pour reserved 2 tsp. oil back into skillet and swirl to coat.
Whisk eggs with salt and pepper until well combined. Stir in potato mixture and pour back into skillet. Reduce heat to medium-low and cook until eggs begins to set but top remains soft, about 8 minutes. Transfer pan to oven and cook until top of frittata is set, 5 to 8 minutes longer. Remove from oven and let stand 5 minutes, then run a knife around edge of pan to loosen. Cut into slices and serve warm or at room temperature.

Glazed Ham Recipe

Remove rind from the ham and stud with cloves.

1 jar Ginger marmalade
2-3 TSP Dijon Mustard
1/2 Cup Brown sugar
1-Cup Pineapple Juice

Boil until slightly syrupy then glaze ham.

Put into oven at 180degrees for 1 hour basting ham with glaze every 15 minutes.

Turn up to 200 degrees for the last 15 minutes.

Ham Glaze


  • 2 litres pineapple juice
  • 2 cups brown sugar
  • 2 cinnamon sticks
  • 10 cloves
  • 1 cup apple jelly


  • Mix and melt all ingredients over low heat, reduce by 1/3
  • Skin ham and score fat
  • Baste liquid over ham (in moderate oven) until dark brown and sticky


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