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Get your free copy04 March 2012, 15:53 PM
- When the Bacon Connoisseurs’ Week arrives on 19th-25th March, retailers and caterers will be tempting customers with quality bacon products and bacon-inspired meals
But with the rich array of bacon cures and varieties now available, which is the best choice for menus? To help, BPEX has published a ‘Baconologist’ Guide to Bacon. Master butcher Keith Fisher, who has over 40 years experience, gives a handy insight to the many cures and types of bacon and their suitability to different dishes.
So, if you want to bowl customers over with a brilliant bacon brunch, liven up pizza or pasta, or add real flavour to a dish, make sure you ‘know your bacon’.
Fourth generation butcher, Keith said, “Bacon has remained at the very heart of British food culture. Today, there are many new and exciting flavours, from smokes and cures using ingredients as far ranging as fruit and treacle to ale and whisky. Choosing the right cure for the right dish is important, as is sourcing quality assured bacon – such as Red Tractor – which has been produced to high standards.
“Bacon curing falls into two categories; ‘Dry Cured’ with a salt based mixture or ‘Wet Cured’ through immersion in liquid brine. Almost all are available smoked or unsmoked, making the choice of quality bacon available today extensive.”
For recipe ideas, and more information on Bacon co.uk and porkforcaterers.com Connoisseurs’ Week, plus the full ‘Baconologist Guide to Bacon’.
