We dry cure the sides using totally natural sea salt and spices. Hence when sliced the meat is dull pink in colour rather than being artificially bright pink. I believe that the best way to enjoy Emmett’s bacon is to dry fry it in a clean non-stick pan. No water or white gunge comes out! Any fat which is released should be mopped up with a piece of bread, then toast the bread and add a poached or scrambled egg. I like using extra virgin olive oil rather than butter, some diced garlic, fresh chives, fresh tarragon and some salt and pepper to make the scrambled egg.
Serve with a bottle of Emmett’s Rioja and a jar of date and lime chutney!