Sainsbury's
Sainsbury's Oak Smoked Dry Cured British Bacon Medallions
What it is
These are thick-cut medallions of British pork that have been dry-cured and then smoked over oak wood. The dry-curing process draws out moisture, resulting in a firmer texture and concentrated flavor. The oak smoking imparts a distinctive, rich aroma and taste. The medallions are shaped for easy cooking and consistent results, offering a premium bacon experience.
How people cook with it
Bacon medallions are a versatile ingredient, perfect for adding savory depth to a variety of dishes.
- Breakfast staple
- Sandwich enhancement
- Salad topping
- Pasta addition
To cook, place the bacon medallions in a cold frying pan. Cook over medium heat, turning occasionally, until they reach your desired level of crispness. This method allows the fat to render slowly, ensuring the bacon cooks evenly without burning. You can also bake them on a parchment-lined baking sheet in a preheated oven. The rendered fat can be saved for other culinary uses, such as frying eggs or vegetables.
How it differs from similar foods
Compared to standard streaky bacon, these medallions are typically leaner and have a more substantial, meaty texture. The dry-curing method also contributes to a less watery and more intensely flavored product than some wet-cured varieties.
Who it is for
Home cooks looking for a flavorful and satisfying bacon option for meals.
How to keep the rest
Once opened, store any unused bacon medallions in their original packaging or an airtight container in the refrigerator. Ensure they are kept chilled to maintain freshness and prevent spoilage. Consume within a few days of opening for the best quality.