This is the best bacon you're ever likely to taste. You can't buy it in the shops.
It's made from prime pork by the third generation of a traditional, family run butchery, in a little town in Holland called Lisse.
When cooked it's soft and succulent, not chewy and tough like mass produced bacon. And it cooks without shrinking or curling.
What's more, because it's cured in a 3% salt and water cure it's packed with good old fashioned flavour. But it's not too salty.
Delivered chilled and vacuum packed.
Delivered vacuum packed.
A stack of sliced bacon about a foot high.
Portion this out and freeze it.
Don't worry if there's any ice on the pack when it's delivered – you can still freeze it.
It's best to separate every 4-6 slices with plastic or freezer paper.
The bacon is lightly frozen before it's sliced, but because it's been salted (and salt has a much lower freezing temperature than water) the meat itself never freezes.
Take care not to puncture the vacuum pack. Store it below 4°C and never let it get above 7°C. Be gentle with it, if you bang it or drop it the meat will lose some of it's moisture. Don't stack heavy things on top of it either.