Bringing Home The Bacon

The Timbs family have been in the butchery trade for 130 years, and, as Chris Timbs explains, they take immense pride in offering the highest quality meats to their customers, in their Edgeware and Bishopdale shops, and also online.

Butchery is in Chris Timbs’ blood, and his father’s and grandfather’s… In fact it’s difficult to keep track of how many ‘greats’ to put before ‘grandfather’, because it all began back in 1886 when Samuel Timbs first opened the doors to ‘Timbs and Son’ in Oxford, England.

‘Butchery was far more physical back then’, explains Chris – done principally with a meat cleaver, rather than a bandsaw. Some things haven’t changed though: the uncompromising commitment the team has for quality meat goods, and the friendly, helpful service they provide. As Chris says, the quality of the product and its presentation is paramount: ‘if it’s good, people will come back – and they do.’

It was Chris’s dad Peter, who started Peter Timbs meats, following his grandfather Ron, who had a shop in Heathcote Valley for 25 years. Fifteen years ago, when Peter retired, Chris took over the Edgeware shop, in partnership with his cousin’s son, David Timbs, and has since built the shop in Bishopdale as well as the factory.

It all started ‘when I was made to work in the shop in the school holidays. Dad conned me into it!’ says Chris. But, hearing him talk animatedly about their award-winning bacon and sausages, and their extensive range of salamis, chorizo and kolbasz, it is apparent that this is a vocation he loves.

Chris’s two sons (aged 10 and 12) are also interested in the business; but, ‘I can’t even get them to work as wash-up boys’, jokes Chris, ‘because nowadays you have to be 16 to be in the factory.’ Like grandfather, like father, like son: their time will come.

For now, it’s time to enjoy the summer season. Needless-to-say, the Timbs will be bringing home the bacon and the sausages and all manner of delicious goods for family and friends over the period, and offering these products to their valued customers.

And, of course, taking centre stage at Christmas lunch will be the glazed ham, anchoring Christmas 2017 to the traditions of days gone by.

———————————————–

AMAZING GLAZE

Chris Timbs takes us through the process of glazing your Peter Timbs ham, using this easy and delicious marmalade glaze.
For the glaze, you’ll need:
1 cup finely cut orange marmalade
3 Tbsp wholegrain mustard
3 Tbsp brown sugar
1/4 cup freshly squeezed orange juice

METHOD:
Stir together the marmalade, mustard, sugar and orange juice.
Remove the skin, by gently cutting around the hock end and peeling back the skin. Try to keep all the fat on the ham.
Place cloves in nice straight lines, and then score your ham around them, making diamond shapes. Apply the glaze.

TO SERVE HOT:
Pre-heat oven to 160°C, and start basting your ham every 20 minutes or so. At home, we like to heat the ham all the way through. Once we have the colour we want, we cover it in tinfoil and turn the oven down to 120°C. For a full ham (8-9kg), this will take about 2-2½ hours. Remove, and serve hot!

TO SERVE COLD:
Follow glazing steps, as above, and remove once desired colour is achieved. Place in fridge. Be sure not to cross contaminate with fresh food.

TIP: To give your ham that bright and colourful look, we decorate with pineapple pieces and glazed cherries.