Collar Bacon

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!