Traditionally smoked over natural beechwood chips. First it's hot smoked for 3 hours and then cold smoked for a further 4 hours to allow the smoke to permeate the meat. It's mouth wateringly tasty and full of real flavour.
You can't buy this bacon 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.
Before smoking, it soaks in vats for three days in a traditional bacon cure of 3% salt and water solution. But it's not too salty, just packed with good old fashioned flavour.
Made from Dutch pork that meets EU Welfare standards.
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.
With fridge set at 1-4 °C
Unopened vacuum pack 2 weeks
Or see use-by date on pack Keep the air away from bacon you put in the fridge.
Once the pack is opened store in an airtight bag or wrap it tightly with foil.
Best way to extend the life of bacon is to cook it and freeze it. Cooked bacon lasts longer in the freezer than raw bacon does. And it'll save you time if you freeze it cooked.
5 Weeks uncooked
8 Weeks cooked
You can extend the freezer life of bacon if you cook it before you freeze it. Cook the bacon to one level below the way you like it done, drain off the fat and let it cool. Freeze in airtight bags.
If you plan to freeze it your bacon uncooked separate it into portions first. Cut up a freezer bag and use that to divide the portions. Otherwise it'll freeze as one block. Freeze meat as quickly as possible. The most damage to your meat is done when it's around the 0°C mark, because that's when the ice crystals are at their largest.
Once frozen your biggest problem is air.
Any frozen food in contact with the air will dry out and get freezer burn.
So make sure anything you freeze is 100% airtight.
The slower you thaw your meat the less juice is lost. Defrost it in the fridge.