Chunks or odd rashes of our smoked bacon. Great for casseroles, quiches, salads, pasta sauces or crabbing on the coast!
Thomas's Top Tips
As we dry cure our bacon totally naturally we recommend that you dry fry the bacon i.e. in a non stick pan with no added oil. The bacon will cook very quickly so don’t disappear onto the internet or telephone for 10 minutes!
Pour a little extra virgin olive oil into a pan and add some diced onion and garlic. Let them sweat. Stir in some diced bacon and let it sweat. Chop up some red cabbage and add to the pan. Stir in a glass or 2 of red rioja and allow to simmer for 10 minutes. Enjoy the rest of the bottle and also the dish!