Traditional Dry Cure Mild Back Bacon 1kg

• No Added Water: Unlike many commercially produced bacon that undergoes a wet curing process where water is added to increase weight, Curious Pig bacon is dry cured. This method involves rubbing the pork with a mix of salt and sometimes sugar and spices, allowing it to cure naturally without the addition of water. As a result, you're purchasing pure, unadulterated meat without paying for added water weight.
• Minimal Shrinkage: When bacon contains added water, it evaporates during cooking, causing the bacon to shrink significantly. Since Curious Pig bacon is free from added water, it maintains its size much better while being cooked. This means you end up with more substantial, satisfying slices on your plate, offering better value and a more enjoyable eating experience.
• No Visible White Gunk: The white gunk that often appears when cooking conventional wet-cured bacon is primarily water mixed with protein, known as albumin, which leaches out during the cooking process. Since Curious Pig bacon doesn't have added water and is dry cured, it significantly reduces the presence of this white residue. This results in a cleaner cook and a more appealing presentation, allowing the natural flavor of the bacon to shine through without being diluted or obscured.

Pork 120%*, Salt, Muscovado Light Brown Sugar, Sodium Nitrite, Antioxidant E301. Allergens in Bold

*Note: Pork declared as 120% as it is the pre cured meat weight

Cooking bacon on the barbecue offers a delicious twist to traditional pan-frying, bringing out a smoky flavor that complements the natural taste of the bacon. When you grill bacon outdoors, the high heat and open flames enhance its texture and flavor, creating a perfect blend of crispiness and juiciness. Here’s a simple guide to help you achieve perfectly grilled bacon:

1. Preheat the Grill: Set your barbecue to medium heat. For charcoal grills, wait until the coals are covered in gray ash for even cooking.
2. Prepare the Bacon: If your bacon is particularly thick, consider cutting it in half for more even cooking. You might also want to skewer the bacon strips with wooden skewers soaked in water to prevent curling and to make flipping easier.
3. Use Indirect Heat: To avoid flare-ups from the bacon grease and ensure the bacon cooks evenly without burning, place the bacon over indirect heat. If you’re using a charcoal grill, position the coals on one side and place the bacon on the other.
4. Grill the Bacon: Lay the bacon strips on the grill grate. Close the lid to contain the smoke and heat, which will infuse the bacon with a wonderful smoky flavor. Keep a close eye on it, as bacon can go from perfectly cooked to burnt quite quickly.
5. Flip Regularly: Use tongs to flip the bacon strips every few minutes to ensure they cook evenly on both sides. This process should take about 10 to 15 minutes, depending on the thickness of your bacon and the heat of your grill.
6. Manage Flare-ups: If flare-ups occur, move the bacon to a cooler part of the grill or adjust the heat settings. Always keep a spray bottle of water handy for any uncontrollable flames.
7. Drain and Serve: Once the bacon reaches your desired level of crispiness, remove it from the grill and let it rest on a paper towel-lined plate to drain any excess fat.

Grilling bacon not only adds a delightful smoky flavor but also presents a healthier cooking method by allowing excess fat to drip away from the bacon, unlike pan-frying where the bacon cooks in its own fat. This method is perfect for adding a savory, crispy addition to burgers, salads, or simply enjoyed on its own. Enjoy the unique taste and texture that only grilling can provide!