Ripon Cathedral Black Bacon Steaks
Region: Farmison & Co North Yorkshire
Shelf Life: Min. 8 Days
Rubbed with treacle and cured with salt, this steak-like cut is hung to intensify flavour, and to make sure the meat caramelises wonderfully when pan fried. Each of our steaks have been cured with traditional salt brine to give the best finish possible, making these artisan steaks ideal for both mid week meals and rather more special treats.
These thick steaks of bacon are rubbed with treacle to give the characteristic black finish to the meat, then rubbed with salt. This naturally concentrates the rich flavours as the meat matures in the drying room, before being cut into generous slices. 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 steaks.
These artisan cured steaks are usually 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 Steak|