Cured Nidderdale Middle Bacon
Region: Farmison & Co North Yorkshire
Shelf Life: Min. 8 Days
Cured by our Master Butcher and cut from Yorkshire Large Whites, Middle Bacon is an English specialty that promises large rashers of full flavoured bacon. Ours is prepared to feature both the pork belly and loin to ensure ample fat covering with the traditional tastes and texture developed in the curing process. Perfect for use in a Full English or as part of other dishes.
This is traditional English bacon at its best, cut differently to American style belly bacon, or European cured bacons to encompass both the loin and the belly. This ensures big rashers, well streaked with fat that to a butcher speak of quality. Ours are made from outdoor reared Yorkshire pork, from hogs that aren’t rushed to maturity, but mature on a rich diet for the best bacon flavour.
Proper English bacon, sourced from Yorkshire farms, and cured to a traditional butcher’s recipe to promise deep flavour when rendered in its own ample covering of fat. Ideal for a deep bacon butty due to its outstanding flavour, Middle Bacon is also well suited to an English breakfast, cooked alongside Nidderdale sausages and traditional black pudding.
|Our recipe tips for cooking your Cured Middle Bacon|