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The careful
process of slowly smoking highly seasoned meat
over a smouldering rustic pit of pimento wood and coals is known
in Jamaica simply as "Jerk". This method of cooking meat was
introduced to the island in the 1600's by African hunters brought
as slaves. It is told that they eventually added the seasoning
method used by native Arawak Indians to their own. With wild
boar a frequent target, they would smother the pork with a seasoning mix
heavy in peppers, pimento and other spices, wrap the meat with leaves, and
allow it to cook in its own juices over a lazy fire.
The process
was complete only when the meat was perfectly preserved yet succulent,
right to the bone. Today, makeshift jerk shacks are a permanent fixture on
the
Jamaica roadside. With its perfect and particularly Jamaica combination of
thyme,
pimento, Scotch Bonnet peppers and other essential ingredients, the taste
of jerk is
not simply spicy, but wonderfully assaulting.
™
honours this Jamaican tradition. We marinate our meats in our distinctive
jerk
seasoning for hours before allowing them to smoke slowly to a savoury juicy
perfection.
Enjoy
this authentic Jamaican product with all the convenience and none of the compromise!
