I love bacon butties. So much so that I have one nearly every weekend.
So when the people at Denhay Farms said could they send me some of their bacon to try, I was hardly going to argue.
In fact they sent me everything I needed to make a bacon butty bar the bread. Fortunately I’d just baked a loaf.
I know there will be howls of protest from some of you that its on brown bread. Tough. I like it on brown, or white.
And the bacon, very tasty though sliced a little on the thin side for me, so I just shoved an extra rasher in ;o
Apparently this last week has been Bacon Week here in the UK. A chance to get to know some premium bacons.
In my house every week is bacon week, I love the stuff. Though I try not to go too mad.
Imagine my delight then when I received this from the kind people at Real Bacon:
A large box with rather a lot of premium bacon in it for me to try. YUM.
I normally get my bacon either from the local farmers market or from a farm shop. But how could I resist free bacon and you know someone’s got to test this stuff for you.
There were 3 different premium dry cured unsmoked back bacon’s for me to try, 2 packs of each
All from outdoor bred (though not necessarily raised) pigs and also all air dried.
So to try we had:
Marks & Spencer Outdoor Bread Dry Cure Smoked Back: rubbed with cheshire rock salt and cured for 5 days before air drying for 14 days
Sainsburys Taste the Difference Dry Cure Unsmoked Back: cured with sea salt and air dried for 14 days to Jack Scaife of Keighly family recipe
Tesco Finest: cured for 17 days to Richard Woodall of Cumbria family recipe
In all cases we made bacon butties with the bacon and also tasted some straight from the pan (we dry fried).
Yes all were good and if I needed decent bacon and had run out of my stash from farmers markets I’d happily buy any of these. If I had a choice of the three I’d go for the Sainsbury which was not too salty and nicely bacony although it gave off some liquid when cooked it had the best taste. The M&S was more salty which took away rom the bacony-ness but if you like salt this is the one to go for. The Tesco was milder all round still a good bacon but a little bit less interesting.
In the interests of fairness I didn’t know which bacon I was being given on any of the occasions I sampled them.
So if you don’t have a good bacon producer you know of then these three make tasty alternatives. I’ll be sticking with my farmers market supplier but if I run out I now know there are some good alternatives at the supermarket
I’m mostly not a breakfast cereals person.
I used to be. I used to LOVE Weetabix with the top of the milk on.
You don’t get ‘top of the milk’ so much any more, most milk has been homogenised.
And anyway I like milk much less than I used to.
So mostly I have toast. Or bacon butties (my favourite). Or cheese.
Or something that’s not cereal.
But somewhere between last November and now I’ve developed a bit of and addiction to granola-y things.
Its stared with Jordan’s who invited me to a baking day I couldn’t attend, so they sent me some Country Crisp instead.
Then Rude Health sent me some of their newly launched ‘The Granola’.
Here I found out the secret of why all granola is tasty.
Then Lynne of a Greedy Piglet let me have some of her homemade.
And now I’m sort of addicted.
Not enough to make my own.
Not enough to make me switch form a bacon butty.
And I’ll have you know my waistline will thank me for that.
Because the shocking truth is that granola is tasty because its packed with fat (go on read the label). Possibly more fat than in a bacon butty :0