Unsmoked Bacon

We dry cure our Berkshire bellies slowly with minimal sugar, before rolling and tying them as you would pancetta. Taste bacon in its purest form, unsmoked.

Here’s how we fry our bacon: in a single layer place the slices in the frying pan / skillet. Add a little water to the pan to just cover the bacon then turn on the heat. The water will boil, cooking the bacon and starting the fat rendering process. When all the water has boiled off, the bacon will fry flat in its own fat. Pro-tip. Save that fat for cooking your eggs (or anything!).

Concerned about nitrites? Have a look at our FAQ section where we cover this topic.

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Ingredients:
Berkshire Pork, sea salt, brown sugar, sodium nitrite.

Weight:
300g