See, I always thought that ‘dry’ was the opposite of ‘wet’. That is; without moisture, or at least with a very low moisture content.
But I bought a pack of Morrison’s ‘Dry Cure’ ham a few days ago which was anything but dry. It was covered with a sheen of moisture, and there were actually droplets of water1 on the surface of the meat.
So what on earth is up with that? It says ‘Dry Cure’ quite plainly on the label and yet when I opened it up, there it was practically sitting in a puddle of water!
Dry cure? Pull the other one.
Morrisons, please explain. I’m listening. Meanwhile, the only one who’s going to be eating this crap is Sid2.
1 Well. I say ‘water’, but in fact it is probably a kind of chemical soup composed of preservatives and salts.
2 Which is why there are a couple of slices missing. I didn’t eat them, Sid did – and with every appearance of enjoyment. But then, he can’t read.