Ripon Cathedral Back Bacon Smoked - Free Range
Region: Farmison & Co Trusted Farm, UK
Our 'New' dry cured Free Range back bacon is as bacon should be. Named in homage to the Cathedral of Ripon, the focal point of our city, where from humble beginnings we started our epic Farmison journey. We use whole cuts of rare breed cross free-range British pork from older pigs which gives a much deeper, more intense flavour.
The muscles have a fermentation culture added to them at the time of dry curing. The fermenting culture activates preserving enzymes & amino acids in the meat deepening the flavour profile even further. The cultures will react naturally with the sugars in the meat to create a milder, sweeter tasting bacon. Using whole cured muscles which are then matured and dried for approx 3 days to ensure there is very little moisture left in the meat. This gives a much crisper slice.
The bacons are then packed away in whole pieces ready for slicing to order. All our smoked bacons are smoked overnight using chips from English Applewood to give a very gentle and balanced smoke flavour which further enhances the natural flavours of the cured meat. The whole process takes approx 2 weeks from beginning to end. Producing quality like this is never a rushed process.
Cook your back bacon to perfection with our easy guide.
|Our Guide To Cook Your Ripon Cathedral Smoked Back Bacon|