Marks & Spencer · 300 g
Unsmoked Back Bacon Rashers
What it is
These are carefully prepared strips of pork loin, trimmed of excess fat. They are cured without the smoking process, resulting in a milder, more natural pork flavor. The back bacon cut means it includes a portion of the loin and a smaller piece of the belly, offering a balanced texture. They are typically sold rindless for convenience.
How people cook with it
This type of bacon is a versatile ingredient, excellent for breakfast or adding savory depth to various dishes.
- Fried for breakfast
- Added to sandwiches
- Wrapped around other meats
- Crumbled into salads
To cook, place the rashers in a cold frying pan. Cook over medium heat, turning occasionally, until they reach your desired level of crispness. The fat will render out, creating a flavorful cooking medium. You can also bake them on a tray in a preheated oven. For a crispier result, drain on paper towels after cooking. This bacon is also suitable for grilling.
How it differs from similar foods
Unlike smoked bacon, unsmoked bacon does not undergo a smoking stage, which preserves a purer pork taste. It also tends to be less salty and has a lighter color. Back bacon differs from streaky bacon as it is cut from the loin, providing a meatier strip with less fat compared to the belly cut.
Who it is for
Home cooks who enjoy a classic breakfast or want to add a savory pork element to their meals will find this useful.
How to keep the rest
Refrigerate the remaining bacon in its original packaging or in an airtight container. Ensure it is kept cold to maintain freshness. It is best consumed within a few days of opening the package. Proper storage helps preserve its quality and prevent spoilage.