Premium European streaky bacon - thin sliced for super tasty and crispy bacon - quick to fry or grill to perfection.
Each pack contains 2 x 125g convenient portion packs, you'll always have the perfect amount ready to go!
Pork (88%), Water, Salt, Stabiliser (451i), Antioxidant (301) Preservatives (250, 261).
I did like the presentation of this product. The cardboard outer indicates that there is 250g of bacon inside, but when I opened it I discovered that there were two 125g packs included, each sealed in its own plastic bag, so if the whole packet is not needed at once, the remainder can be safely stored for another time. There were nine thin slices in the packet I opened, so I thought we would comfortably manage to eat them all. I was later proved right - this was exactly the right quantity for two people.
I had plans to try all sorts of weird and exotic things once I had the bacon unpacked, but I had to start with the traditional breakfast. It is hard to beat bacon with egg and a perfectly fresh bread product. I had some brioches in the cupboard; these little buns are ideal with a good quality bacon because they are naturally sweet, almost like a cross between bread and a cake. So I looked no further; we opened one of the two sealed packs of bacon and shared the contents. I believe I could become a confirmed breakfast eater if I were able to eat this product every morning.
The flavour is beautiful - not too salty, not too fatty, but with just enough of both to ensure that there is a rich, smoky bacon flavour. I took some out of the pan when it was just cooked and left the remainder to crisp a bit more. It was hard to tell which way was better; they were both delicious. I cooked an egg apiece in the pan; there was just enough residual grease to allow the eggs to cook without sticking, and they emerged with a pleasant aftertaste of wood smoke and spices. In fact, this was a breakfast that would be difficult to surpass!
We used the second packet to try a couple of other possibilities. We were having a mixed salad for lunch that day, so I cooked four rashers till they were crisp and we broke them over the salad bowl. This added crunch to the vegetables and also gave them a wonderful rich flavour. The remaining rashers were used to decorate a bowl of hummus and avocado dip. We cooked them and cut each one into four, then spread them across the dip in an octagonal shape. That was not quite so successful - at first, they looked brilliant, but then people started to fish them out and eat them! Clearly, they tasted even better than they looked.
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