Make your own bacon!

Like many people, you probably thought that making bacon is really complicated and best left to the professionals. Well actually, preserving meat is extremely easy, however it is a good idea to follow a nice recipe because the flavour of the end product really changes depending on methods and ingredients. Our recipe is a really quick and easy recipe, but it should be said that this technique makes a very particular style of bacon. It's quite thick, and is only left in the cure for 3 hours and thus produces a nice cooking bacon, perfect for dicing or frying as thick slices. The flavour of this bacon is simply fantastic, with a wonderful pork flavour and great aromas from the herbs and spices used in the cure. But this bacon has to be stored in the fridge, and only lasts for around two weeks. It is not a stable farmhouse bacon that dries for weeks and keeps for months. Eventhough our recipes draws out a lot of moisture from the meat, you would have to increase not only the amount of cure but also extend the curing time, to a few days at least, and then the bacon has to dry and age. If you want real authentic pancetta bacon, then you have to use another recipe, but our recipe is a great substitute, as it is incredibly quick and very tasty, perfect for the average home cook :)