Collection: Traditional Suffolk Bacon

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!


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