Bacon/Gammon
Bacon has long been a favorite at breakfast tables and a great source of flavor for all sorts of dishes. With its rich, salty taste and crispy, melt-in-your-mouth texture, this versatile red meat is sure to hold onto its popularity for many years to come.
Typically, after being cured, the bacon is rinsed off, dried and then goes into a smoker for further preservation and flavoring. Typically, the smoking process happens at a low heat, enough to flavor the bacon without cooking it. The type of wood chips used in the smoker can impart a specific flavor, whether it be applewood, hickory, cherry or any other type of smoke wood. If the bacon isn’t smoked, dry-cured bacon is traditionally hung to air dry in the cold for weeks or even months.
7 products
7 products
