I was writing a post about bacon for someone’s website this morning and it got me thinking about the age-old bacon barm debate. I am from Lancashire, England, and the image above shows what we call a bacon barm. ‘The word ‘barm’ is an abbreviation of barmcake. Most people in Lancashire would refer to having a bacon barm for their breakfast rather than using any other terminology. However. people from other areas of the country are not familiar with this vernacular and use a variety of other words to describe this delicious snack and, in most cases, I disagree with their choice of words.
I particularly don’t like it when people refer to having a bacon muffin. Surely a muffin is a cake? Similarly, I dislike the use of the term bacon bap. This is mainly because baps is a slang term for women’s breasts in the UK. Another poor option is bacon bun. I was brought up to call small fairy cakes buns, so this doesn’t seem right either. In some parts of the country, they refer to it as a bacon teacake. Where I am from, a teacake is a sweet bread with currents that is toasted and served dripping in butter.
The two that I can understand and don’t mind hearing are bacon roll and bacon sandwich. However, I do still have an issue with these and it specifically relates to the type of bread used. To me, a bread roll is much firmer and smaller than a barmcake. People use the word sandwich as a general term to describe bread with a filling. I would argue that a sandwich is made using two slices of bread from a loaf.
I had to get this off my chest. Perhaps I have too much time on my hands this morning. What do you call a bacon barm?
I am a big believer in using locally sourced ingredients whenever possible. It is something that I try to do at home and is also something I look for when I am eating out at a restaurant. Not only does buying local ingredients support local businesses, the quality of the produce is so much better than buying processed and manufactured alternatives. The meats are fresher and the fruit and vegetables are in season and taste so much better.
I am lucky in terms of the location where I live. I live in a semi-rural village in Lancashire, just across from the coastal towns of Fleetwood and Morecambe and at a mid-point between Blackpool and Lancaster. This means my village is surrounded on one side by the sea and on the other side by farmland. Both are fantastic sources of delicious ingredients.
The coastal location means there is a fresh supply of fish and seafood available and I usually shop at a seafood shop on the docks at Fleetwood.
Two of the best cheese manufacturers in the company are located within driving distance of my home; Dewlay and Butler’s. They both produce delicious ranges of cheese from their farm factories. These are sold directly from their own shops, local farm shops and many other retailers locally. My personal favourite is Lancashire crumbly.
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Pork, beef, chicken and lamb are all available from local sources and sold in local butchers. There is also one of the biggest game hatcheries in the country, Hi-Fly, just one mile from my house and there are even ostrich farms in the surrounding area.
The area in which I live is fantastic for anyone who enjoys farmers markets as these are held regularly in many locations in the local area. Not only are these a good place to buy the produce that is raised and grown locally, it is also a great place to sample foods created using locally sourced produce. This includes everything from pies to chutneys. Similarly, there are amazing farm shops in Lancashire and there are events that cater to food lovers throughout the year.