Ripon Cathedral Black Bacon Rashers
Farm: Farmison & Co Trusted Farm
Shelf Life: 12 Days
Cured using artisan methods with meat selected from Yorkshire Pig, bred exclusively for us by our Trusted Farms, this bacon is something special. Using our secret recipe of treacle and local ale to marinade the meat for curing, this technique draws from traditional methods used for centuries in the North of England, reinvigorated by Andrew, our master butcher. It’s then air dried for 7 days for optimum taste before being sliced into thick rashers.
These thick rashers are cut from bacon joints that have been cured with our special Black marinade. This naturally concentrates the rich flavours as the meat matures in the drying room, before being cut into generous slices. The perfect balancing act of the black cure makes for a savoury but slightly sweet taste to the bacon. Cooking accentuates the natural sugars and the quality of the meat means there’s no water, so the rind crisps and caramelises for a richer more intense flavour. This is artisan butchery at its best, drawing upon British traditions of pork butchery and the input of our Development Chef to create new and exciting flavours.
These artisan cured rashers were once exclusively reserved for the restaurant trade, with these British pork specialities being well served by frying or griddling to caramelise the rich flavours, before serving with homemade chips, fried egg, and grilled pineapple. A must for the meat connoisseur.
|Our Recipe Tips for Cooking Your Black Bacon Rashers|