13 weeks salt-cured and a further 6 months maturing. F E Coales and Son know a lot about curing meat. One of the few local butchers still slaughtering on the premises, they close Mondays for the killing, making Tuesday the top day for offal shopping. The younger generation have taken a keen interest and Mr Coales' son is big on cured and dried meets. I first came across this salt-cured full middle bacon several years ago and have never found anything to match it for flavour. The resulting fried bread from the cook-up is quite the most delicious in the world. I was taught a top Northern tip for fried bread once - sprinkle the slab of bread with a little water before dropping into hot bacon fat for a perfect "slice". Happy breakfast. MORE FAT !
6 comments:
Ooh I say. Nothing like a load of fat for breakfast. I was in Borough Market in Southwark at ten o'clock this Saturday morning and in amongst all the organic tripe and bread with lentils in it hand-kneaded by blokes (and women) looking like Moby, I stuffed a bacon, egg and bubble & squeak bap down me. But I was held back from going into the Market Porter for a quick Harveys at 10.15am.
That may be the best looking bit of bacon I have seen in twenty-odd years...I can almost smell it sizzling in the pan!
Just had a few rashers for Sunday breakfast -
It's also yet another horribly good photo. Love the eggs- nice touch Diplo.
Good grief..that looks magnificent.
At first I thought Diplo stood for Diplodocus, and was some ironical allusion to the backwardness of the village our host lives in. Or possibly a geological reference to the fact that just about every house there is built out of Jurassic limestone, which is roughly the right time period for sauropods, if not the best location. After all that, Diplomat is a rather a let down. Bacon looks good though.
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