About This Product
Our Peameal Bacon is brined for 7 days, then rolled in house-made cornmeal and thinly sliced — all made in-house from our Linton Pasture pork.
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 guide from HQ Meats.
