How to cook Traditional Back Bacon

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Heritage Breed Yorkshire Bacon

Remove your traditional back bacon from packaging and pat away any excess moisture
Pre heat your griddle or heavy based frying pan until it sizzles when you add a drop of oil
No need to season this meat as the cure will of done this for us
Don’t overcrowd the cooking base, a few rashers per pan or griddle
A little tip from my dad, he snips the rind half way down the rasher with some sharp kitchen scissors which stops the bacon curling as much when cooking
Cook over high heat turning once after a rich, caramalization takes place
Cook for 2 minutes each side or until the bacon sizzles and looks ready
The meat will become more firm as it cooks, gently press with your thumb, the more spring back you get the hotter the protein cells have expand which means the more well done your meat is