"GELDOF" Irish/english Bangers - 1lbs
The Geldof is a natural whole-hog banger made with the finest pork and ingredients. It has a traditional spice and herb taste with the added kick of chipotle, and black pepper, allspice, thyme, sage and garlic. They come six to the pound, just right for bangers and mash.
We buy our natural hogs, raised humanely without antibiotics, from family farmers near the plant. Many of our farmers have been supplying the plant for three generations. The hogs are slaughtered in-house, one at a time as recommended by meat experts and animal rights folks.
The pork is chilled and hand-butchered fresh, and we use the whole lean hog for our bangers.
Our rusk is artisan yeast bread, made by the local master bakers at Café Eclectic in Midtown, Memphis, double baked and crumbed to the British rusk-maker’s specification for medium rusk.
Our spices are hand-mixed by John Moberly of John’s Pantry in Memphis from the freshest ingredients.
The bangers are made by hand by the craftsmen at Cypress Valley Meat Company, an original 1940’s plant in Hot Springs, Arkansas. We don’t use preservatives or antioxidants and our bangers taste better than what you get back home in Ireland.
The Geldof is a banger for the 21st century, pork done just right.
Thaw naturally in the fridge. Separate the links while still on the tray, preferably with a scissors. Cook 6 minutes at 350 in a deep fryer, about 20 minutes in a 350 degree oven, or grill for about 25 minutes, turning 4 times. If you pan-fry, put some butter in the skillet as the banger does not release enough grease to cook it.
The collagen casing has a lovely snap and protect the banger well, but don’t poach, boil or blanch this sausage.