Enjoy the rich, smoky sweetness of this artisan bacon as the centrepiece of a hearty breakfast. Tesco Finest signature cure uses British outdoor bred pork from speciality Duroc breed pigs, hand cured with Cornish Sea Salt and alderwood smoked. Cook the rashers in a hot pan for a crisp finish and a deep savoury flavour.
Alderwood smoked, dry cured back bacon rashers.
Highlights
About this product
Perfection takes time-or in the case of the Woodall family, eight generations. Since 1828, the Woodall family has remained steadfast in their belief that the finest bacon must be air dried, because time equals taste. Their passion, knowledge, and expertise have been passed down through the generations to Colin Woodall, an eighth generation master curer. With this Handcrafted Signature Selection, Tesco's master curer, Colin, brings together the rich succulence of our speciality Duroc breed pork, a signature cure with Cornish Sea Salt, known for its subtle sweetness, and an extended 19 day maturation and air drying process to curate an artisanal bacon with an unrivalled depth of flavour and succulence, unique to Tesco.
8TH GENERATION MASTER CURER Our British outdoor bred pigs are selected for their superior succulence and flavour. The pork in this product comes from producers inspected to RSPCA welfare standards by the RSPCA's independently certified farm assurance scheme. Traditionally hand cured with Cornish Sea Salt using Colin Woodall's Signature recipe. Smoked with a light and sweet Alderwood then matured and air dried for 19 days to deliver the best flavour. 6 RASHERS Outdoor Bred SPECIALITY DUROC BREED FOR SUCCULENCE & TASTE
Ingredients
INGREDIENTS: Pork, Salt, Cornish Sea Salt, Sugar, Preservatives (Sodium Nitrite, Sodium Nitrate), Antioxidant (Sodium Ascorbate).
Pack size
240 G
Preparation and usage
How to cook the perfect bacon
You will need: A frying pan, a pair of tongs, and vegetable oil.
Preparation is key
Heat up your frying pan on a medium heat for at least 3 minutes, before you are ready to cook to help develop a consistent sear on the bacon. You can check this by sprinkling a few drops of water - if the water dances around, the pan is ready!
Tips for cooking the perfect bacon
Add a small amount of oil to the already heated frying pan and swirl it around the pan to add a thin coating of oil all over the frying pan. Carefully lay out the bacon rashers into the hot pan, placing away from you. To get the best sear, make sure that the bacon rashers are not touching each other and have full contact with the frying pan. Once laid try not to move the bacon for at least 2 minutes as this will help the fat render evenly and help the bacon go crispy. Turn the bacon rashers after 2 minutes and leave the bacon to get crispy on the other side for another 2 to 3 minutes. Transfer to a warm plate once cooked and crispy.
Finishing touches for the perfect bacon sandwich
If you are making a sandwich, keep the pan on the heat after taking out the bacon and toast the bread in the residual bacon fat until golden brown for an extra meaty boost to your sandwich. Pair with your favourite choice of bread, our recommendation would be a finest sourdough from our bakery range.
Cooking instructions
Shallow Fry
Storage
Country of origin
Produce of: Not for EU
Other information
RSPCA Assured - Certification Mark, The pork in this product comes from producers inspected to RSPCA welfare standards by the RSPCA's independently certified farm assurance scheme.
Safety information
Caution: This product contains raw meat..Caution: Always wash hands, surfaces and utensils after contact with raw meat..
Recycling
