Bacon is made by curing, and sometimes smoking, meat from the back of the pig (known as back bacon) or its belly and side (called streaky bacon). Pork was originally cured to preserve it in the days before fridges and freezers were the norm. Now they're cured for the much-loved flavour and texture. Bacon is either dry-cured by rubbing the meat in salt and flavourings (such as sugar, spices, or honey), or wet-cured by soaking the meat in, or injecting it with, brine. Dry curing is generally considered to be the superior method for the subtle flavour it adds to the bacon and the resulting firm texture.
Bacon, egg and spinach salad with roasted tomatoes
Old fashioned rabbit stew
Mackerel and bacon salad
Celeriac and apple soup with bacon and parsley
Hand-raised chicken and bacon pie
Pan-fried bacon with poached egg and balsamic tomatoes
Stress-free full English breakfast
Bacon and egg canapés
Brussels sprouts gratin with bacon, cream and almonds
Braised Savoy cabbage with bacon
Bauble and squeak
Mustard, bacon and caramelised onion scones
Bacon freezes well and should be defrosted overnight in the fridge.
Article by Louisa Carter
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