£ 9.00 – £ 17.99
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!
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Pork Shoulder, Dry Cure: (Salt (80-90%), Sugar (10-20%), Preservatives (E250, E251) (<2%), Antioxidant (E301) (<2%).)
Available in packs of 6, roughly 700g each We always aim to please, so if you have any specific requests, please do not hesitate to contact us and we will be happy to help
Usually 2-3 Pigs in Blankets per person, 10 Pigs in Blankets per 500g If you have any queries or special requirements, please do not hesitate to contact us for more information
From a north African recipe, Lamb, chilli powder, coriander, harissa and salt. Delicious. Should you have any questions and queries please do not hesitate to contact us and we will be happy to help you