About This Cut
Our Bacon starts with Linton Pasture pork bellies, brined for 7 days, then slow-cooked through a 4-hour sous-vide process and finished with a 4-hour smoke — for rich, deep flavour in every slice.
How to Cook It
- Lay strips in a cold, dry pan (or on a tray in a cold oven set to 200°C/400°F) so the fat renders slowly.
- Cook over medium heat, turning occasionally, 6–10 minutes until browned and crisp to your liking.
- Drain on paper towel before serving.
Safety Note
Bacon is cured but should always be cooked thoroughly until browned and no longer translucent — never eaten raw.
Chef's Tip
Starting in a cold pan renders the fat gradually for an even, crisp finish edge to edge.
A cooking guide from HQ Meats.
