Stamford Street Co.
Stamford Street Co. Smoked 8 Back Bacon Rashers
What it is
These are thick-cut rashers of pork back bacon, cured and then smoked to impart a deep, savory flavor. The smoking process uses wood chips, which contributes to the bacon's distinctive aroma and taste. Each package contains eight individual rashers, ready for preparation. Back bacon comes from the loin of the pig, which is leaner than belly bacon. This cut typically includes a strip of the eye muscle and a portion of the fat cap.
How people cook with it
Smoked back bacon is a versatile ingredient, commonly used in breakfast dishes and as a flavor enhancer in various meals.
- Fried for breakfast
- Added to sandwiches
- Wrapped around other meats
- Crumbled into salads
To cook, place the rashers in a cold frying pan and cook over medium heat. This allows the fat to render slowly, resulting in crispier bacon. Turn the rashers occasionally until they reach your desired level of crispness. Alternatively, they can be baked on a rack in a preheated oven at 400°F (200°C) for about 15-20 minutes, or until golden brown and cooked through. The rendered fat can be saved for cooking other ingredients.
How it differs from similar foods
Compared to streaky bacon, which comes from the belly, back bacon is leaner and has a more pronounced pork flavor. The smoking process adds a characteristic smoky depth that is distinct from unsmoked varieties. The thickness of these rashers also contributes to a chewier texture when cooked.
Who it is for
Home cooks looking for a flavorful and traditional bacon option for their meals.
How to keep the rest
Once opened, store any remaining bacon in its original packaging or an airtight container in the refrigerator. It should be consumed within a few days to maintain its freshness and quality. Ensure it is kept chilled to prevent spoilage.