We like to keep our Plain Streaky Bacon simple – we dry cure boned bellies of outdoor-bred, free-range pork for up to a week in a mixture of salts and sugar. The bellies are then air dried for a few days before slicing.
This process turns utterly delicious pork into sublime bacon. In general, the fat will render and turn crispy under the grill or in the frying pan. The lean meat crisps gently rather than pouring out white liquid.
Plain or unsmoked streaky bacon is a hot favourite for breakfast baps, and for combining with Northfield Farm’s award-winning sausages, our black pudding and some yummy free range eggs to make the most wonderful full English Breakfast around. Streaky bacon is also wonderful chopped into lardons for your favourite pasta and risotto recipes.
You can chop into small pieces, crisp up in the frying pan, and top crunchy lettuce, ripe tomatoes, cucumber, feta, avocado and croutons for a nutritious delicious salad. It is amazing with baked beetroot, for wrapping around free-range chicken breasts from your local online butcher, for topping brussels sprouts …. If you are going to eat bacon, eat truly marvellous dry-cured bacon from your local online Butcher!
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