The Premium Provisions’ Box Serving Suggestions

You now have the pleasure of the Premium Provisions’ Box from Crowley’s of Suffolk, our best luxury box.

We do everything to ensure that the fresh produce in the hamper reaches you in perfect condition and have chosen the contents carefully to be enjoyed together. We aim to include only the best and everything is included for a reason.

Refrigeration

The Dry-Cured, Streaky and Rinded Back Bacon are perfect for a breakfast of bacon sandwiches. The Collar Bacon Lardons are great for pasta Carbonara or as an addition to salads, peas, Brussels sprouts and broad beans.

The Slipper Ham is from a muscle similar to a fillet and therefore makes for a very tender ham.

The Rolled Longman’s Salted Butter is award-winning and superior to any other butter.

The Smoked Duck Breast is also lightly smoked and roasted to remain pink. It is ready to serve and best sliced thinly on a bed of leaves and sliced golden kiwi fruit.

Cool Storage

The cheeses are regarded among the best of their kind. The Tunworth and Isle of Wight Blue should be served on either of the crackers and go well with any of the jams or preserves, all of which are homemade in Thorpeness.

The Quail Eggs provide a delicate flavour alternative to hen’s eggs. They are best immersed in cold water with a touch of vinegar, brought to the boil and simmered for four minutes. They should then be plunged into cold water and peeled before serving, ideally with a celery salt dip.

Long Life

The Rye & Charcoal Peter’s Yard Crackers are award-winning and make a great accompaniment to the cheeses.

The Honey is from a small family producer and is not blended. It is outstanding and goes very well indeed with the cheeses.

The Deluxe Hamper Serving Suggestions

You now have the pleasure of the Deluxe Hamper from Crowley’s of Suffolk.

We do everything to ensure that the fresh produce in the hamper reaches you in perfect condition and have chosen the contents carefully to be enjoyed together. We aim to include only the best and everything is included or a reason.

Refrigeration

The Dry-Cured, Streaky and Rinded Back Bacon are perfect for a breakfast of bacon sandwiches. The Collar Bacon Lardons are great for pasta Carbonara or as an addition to salads, peas, Brussels sprouts and broad beans.

The Garlic Tapenade is a delicacy made locally in Suffolk, from organic garlic, fennel and shallots seasoned and finished in first cold press extra virgin olive oil. It makes the perfect dip.

The Slipper Ham is from a muscle similar to a fillet and therefore makes for a very tender ham. All of the hams are from Blythburgh free-range pigs.

The Rolled Longman’s Salted Butter is award-winning and superior to any other butter.

The Smoked Duck Breast is also lightly smoked and roasted to remain pink. It is ready to serve and best sliced thinly on a bed of leaves and sliced golden kiwi fruit.

The Side of Smoked Salmon is lightly smoked, Scottish Atlantic salmon. It is best served slightly chilled with small piles of finely chopped shallot, baby capers and sour cream.

Cool Storage

The three cheeses are regarded as the best of their kind. The Sharpham and Isle of Wight Blue should be served on a biscotte with a pinch of the Black Truffle Salt or either of the jams or the chutney. The Twanger works well plain or with the honey, jams and the chutney.

The Quail Eggs provide a delicate flavour alternative to hen’s eggs. They are best immersed in cold water with a touch of vinegar, brought to the boil and simmered for four minutes. They should then be plunged into cold water and peeled before serving, ideally with a celery salt dip.

Long Life

The Rye & Charcoal Peter’s Yard Crackers are award -winning and make a great accompaniment to the cheeses.

The Turron au Cointreau is a delicacy from Spain. It should be served cold and thinly sliced. It is sweet and is ideal at the end of a meal, along with the Chocolate Orange Peel.

The jams and Quince & Chilli Jelly are all home made in Thorpeness. They are unique in texture and flavour and make an excellent accompaniment to the ham and cheeses.

The Honey is from a small Suffolk beekeeper. The production is minimal and is not blended with honey from any third party. It is stunning.

The Gourmand Hamper Serving Suggestions

You now have the pleasure of the Gourmand Hamper from Crowley’s of Suffolk, our best luxury hamper.

We do everything to ensure that the fresh produce in the hamper reaches you in perfect condition and have chosen the contents carefully to be enjoyed together. We aim to include only the best and everything is included for a reason.

Refrigeration

The Dry Cured, Streaky and Rinded Back Bacon are perfect for a breakfast of bacon sandwiches. The Collar Bacon Lardons are great for pasta Carbonara or as an addition to salads, peas, Brussels sprouts and broad beans.

The foie gras is a fresh, whole lobe. It can be served at room temperature, thinly sliced on a biscotte, with a pinch of Fleur de Sel and the Pear & Lemon or Plum and Walnut jams. It can also be pan-fried straight from the fridge in a smoking hot pan with no fat or oil. It cooks in a matter of seconds and easy to overcook! Serve as above. Whichever way, it should be washed down with a chilled glass of the Muscat Beaumes de Venise, the perfect taste combination.

These are from Blythburgh free-range pigs. It is slower grown than other pork and as a result has a unique texture and marbling. The process involves a light smoke, poaching in cider and black treacle, resting in the liquor for a specific number of days, after which it is skinned, coarse demerara sugar is rubbed into the fat by hand and then it is flash roasted to produce the perfect glaze.

The Pork Rillettes are from France and amazing on French bread with a sliced cornichon, a pinch Sel Gris de Guérande and white pepper (the latter is essential).

The Saucisson Sec should be sliced as thinly as possible and served with a single drop of Truffle Oil on each slice for a taste explosion, a perfect canape before a meal.

The Rolled Longman’s Salted Butter is award-winning and superior to any other butter.

The Smoked Duck Breast is also lightly smoked and roasted to remain pink. It is ready to serve and best sliced thinly on a bed of leaves and sliced golden kiwi fruit.

The Side of Smoked Salmon is lightly smoked, Scottish Atlantic salmon. It is best served slightly chilled with small piles of finely chopped shallot, baby capers and sour cream.

Cool Storage

The three cheeses are regarded as the best of their kind. The Sharpham and Equinox should be served on a biscotte with a pinch of Black Truffle Salt or either of the jams or the chutney. The Twanger works well plain or with the honey, jams and the chutney.

The Quail Eggs provide a delicate flavour alternative to hen’s eggs. They are best immersed in cold water with a touch of vinegar, brought to the boil and simmered for four minutes. They should then be plunged into cold water and peeled before serving, ideally with a celery salt dip.

Long Life

The Black Truffle Oil and Truffle Salt are from Italy and add a subtle and unique flavour to many hot dishes and salads.

The Rye & Charcoal Peter’s Yard Crackers are award-winning and make a great accompaniment to the cheeses.

The Turron au Cointreau is a delicacy from Spain. It should be served cold and thinly sliced. It is sweet and is ideal at the end of a meal, along with the Chocolate Orange Peel.

The jams and Quince & Chilli Jelly are all home made in Thorpeness. They are unique in texture and flavour and make an excellent accompaniment to the ham and cheeses.

The Honey is from a small Suffolk beekeeper. The production is minimal and is not blended. It is stunning.

If you have any questions on any aspect of the contents and how best to serve them, please call or email Tim Crowley at any time on 07770 990424 or tim@crowleysofsuffolk.com.