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Collar Bacon
£ 8.13 – £ 16.25
500g of dry-cured collar bacon is around 6-8 slices
If you have any questions about this fabulous bacon, or any special requirements, please do just give us a call and we will be happy to help
Collar Bacon is becoming increasing popular. We dry cure free-range, outdoor-bred boned Pork Shoulder blade joints for up to two weeks in a mixture of salts and sugar. The joints are then air-dried for a week or so before slicing. This process turns fantastically tasty pork into probably the best bacon on the planet. Hyperbole, but borne out by the sweetness and gloriousness of this underrated bacon. The shoulder of pork is a fatty joint, and cured collar will always carry both a good outer layer of fat, plus quite heavy marbling through the lean meat. Those who abhor fat will generally avoid collar bacon. Those who understand the value of fat in flavour will try Northfield Farm’s collar bacon and never look back. In general, the fat will render and turn crispy under the grill or in the frying pan. The lean meat is bathed in this fat as it cooks, and crisps gently becoming beyond delicious.
Honestly. Just get yourself some good bread and butter, and if you must, a sauce of your choice. Cook some collar bacon. Go straight to heaven, helped by your favourite butcher!
12 reviews for Collar Bacon
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Anonymous (verified owner) –
Great unsung hero
Nikki Jones (verified owner) –
As above
Linda Lester (verified owner) –
Just like the bacon we used to have 40 years ago
Stuart D. (verified owner) –
Stephanie (verified owner) –
Best cut of bacon ever!
conway gorton (verified owner) –
Ready and waiting in freezer…looks good
Eudora Thompson (verified owner) –
Mr Lester (verified owner) –
Ace
Theresa Powderly (verified owner) –
Nice taste but disappointed with the cuts as some were wafer thin and other thicker
Lucia (verified owner) –
Leaner than the belly but still full of flavor. Yum.
Stephanie (verified owner) –
Definitely the best cut of bacon
Anonymous (verified owner) –