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.
Quick sausage casserole with Savoy cabbage pesto
Homemade minestrone
Chicken and leek pie
Salt pork belly with split pea purée and sauerkraut
Cream of celeriac soup
Bacon rarebit with apple chutney
Potato drop scones with grilled bacon and tomato
Gluten-free American buttermilk pancakes
Fried bacon with poached egg and tomatoes
Bacon and egg canapés
Bacon and mature cheddar straws
Hasselback potatoes with bacon
Spring greens with bacon and hazelnuts
Pigs in blankets
Bauble and squeak
Mustard, bacon and caramelised onion scones
Bacon, egg and cheese muffins
Maple bacon lollies
Bacon freezes well and should be defrosted overnight in the fridge.
Article by Louisa Carter
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