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 !
