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butchers ingredients, marinades, glazes, casings and Seasonings for butchers and processors

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News / Marinades and Newsletter launch

Marinades and Newsletter launch

15/05/2010
Official new marinades launch and our newsletter goes live to the uk's retail butchers
 
After many years of being asked to produce quality liquid marinades, we are pleased to announce the official launch of our new range of liquid marinades.

All of our range of marinades are oil based, apart from the Sweet Piri Piri marinade which is water based. For you the retail butcher, this means naturally adding colour to your products without detracting from the quality of the product.

Traditionally glazed based marinades use the natural liquid within the meat to 'wet out' the meat at source.

Our new range of liquid marinades coats and produces a more tender product by locking in all the natural juices of the meat, adding visual appeal and lots of flavour.

Being oil based marinades your products will retain the natural gloss for much longer and no more pools of liquid in your product displays.

We have created this range of marinades from our vast knowledge of world flavours and by request from the many retail butchers we have worked with over the years.

Ideal for the Barbecue as well as oven and grill products allowing your imagination to run wild.

We have a range of recipes for:

  • Argentinian Steaks
  • Spanish Kebabs (with chorizo to spice up)
  • French Lyons with mixed vegetables
  • plus many others, contact us for more details

To introduce this range of marinades, we are offering 15% off al orders placed before the 27th May (the next bank holiday weekend) and all orders over £30 will receive next day delivery FREE

Each product has a full specification sheet to download with the product

Today also see the first publication of our newsletter, introducing the G2 seasonings website our products and services, if you have not received our newsletter and would like to receive one in future, please complete your details opposite to register.

You can read our newsletter in the archive: May Newsletter



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