Great quality bacon is made with great quality pork, so in March 2012 we celebrated the Red Tractor farmers and bacon
producers that make that a top priority - with a search to reveal the finest bacons in the country, and a mission to bring you the best tips and recipes out there.
We raised the flag for Red, White and Bacon with broadcasting legend, self-confessed 'foodie' and national treasure herself; Angela Rippon, who said -
'Delicious on its own or used to add extra flavour to a meal, bacon is one of Britain's best loved ingredients. The once humble rasher can turn any meal into an occasion to savour'.
Check out what we got up to below. Bacon Facts Award Winners
Check out what we got up to below. Bacon Facts Award Winners
Introducing our Baconologist - Master Butcher Keith Fisher. Keith is a fourth generation butcher and has been involved in all sectors of the industry for over 43 years,
after being trained at the temple of the trade, London's Smithfield College and Market. Soak up his expertise on all things bacon from cooking advice to cuts and cures.
Bacon, Pecan and Maple Syrup Muffins
by Elly McCauseland - Nutmegs Seven
Serves 12, Cooking Time 20 mins
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Recipe Ingredients
200g plain flour
70g cornmeal or polenta
1 tbsp baking powder
3 tbsp brown sugar
1/2 tsp salt
1 tsp sage (dried or fresh)
1 tsp thyme (dried or fresh)
A pinch of black pepper (or cayenne if you want to add an extra kick)
120ml milk
2 eggs
120ml vegetable oil
70ml maple syrup, plus extra for drizzling
4 rashers of Juniper Spiced Chestnut Smoked Bacon, finely diced and fried until crispy
60g pecans, toasted and crumbled
Recipe Ingredients
1. Pre-heat the oven to 200C/190C fan oven. Line a muffin tray with 12 muffin cases.
2. Mix together the flour, cornmeal, baking powder, sugar, salt, herbs and pepper. Whisk together the milk, eggs, oil and maple syrup. Add this to the flour mixture and stir until just combined - don't over mix. Stir in the bacon and pecans, reserving a little to top the muffins before they go into the oven.
3. Divide the mixture between the muffin cases, then sprinkle over the reserved bacon and pecans. Bake for 15-20 minutes until golden brown and firm to the touch. Remove from the oven and place on a cooling rack, then drizzle each muffin with a little extra maple syrup. Leave to cool if you can, otherwise devour instantly.
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Butternut Squash, Bacon and Parmesan Tarts
From Katie Bryson - Feeding Boys
Serves 12, Cooking Time 55 mins
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Recipe Ingredients
1/2 butternut squash, peeled and cut into 2cm cubes
2 tbsp olive oil
1 tbsp dried sage
6 rashers of Free Range Dry Cure Unsmoked Back Bacon
150ml half fat creme fraiche
1 tsp dijon mustard
375g packet ready rolled puff pastry
Freshly grated parmesan cheese
A little milk or beaten egg to glaze
Recipe Ingredients
1. Pre-heat the oven to 200C/180C fan/gas 6. Put the cubes of butternut squash in a roasting tin, drizzle with the olive oil, scatter with dried sage and then give it all a good shake to ensure it’s all coated. Roast in the oven for 30 minutes, or until the butternut squash is tender. Remove from oven and set aside but leave the oven on.
2. Meanwhile fry the bacon in a pan until it starts to crisp up, remove from heat and then drain on kitchen paper and snip into strips and set aside.
3. In a little pot mix the crème fraiche with the mustard, together with some freshly cracked black pepper.
4. Unroll the puff pastry onto a chopping board and cut into quarters. Transfer to a couple of lined baking sheets then fold over the edges to create a 1cm border all the way around each quarter.
5. Divide the creme fraiche mixture between each tart and using a spreading knife spread an even layer within the borders.
6. Dot each tart with the roasted cubes of butternut squash and cooked bacon then scatter liberally with freshly grated parmesan.
7. Brush the borders of the tarts with milk or beaten egg to glaze and then cook in the oven for 20 minutes, or until golden. Serve with a green leaf salad or fresh spinach leaves.
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2 tbsp olive oil
1 tbsp dried sage
6 rashers of Free Range Dry Cure Unsmoked Back Bacon
150ml half fat creme fraiche
1 tsp dijon mustard
375g packet ready rolled puff pastry
Freshly grated parmesan cheese
A little milk or beaten egg to glaze
Recipe Ingredients
1. Pre-heat the oven to 200C/180C fan/gas 6. Put the cubes of butternut squash in a roasting tin, drizzle with the olive oil, scatter with dried sage and then give it all a good shake to ensure it’s all coated. Roast in the oven for 30 minutes, or until the butternut squash is tender. Remove from oven and set aside but leave the oven on.
2. Meanwhile fry the bacon in a pan until it starts to crisp up, remove from heat and then drain on kitchen paper and snip into strips and set aside.
3. In a little pot mix the crème fraiche with the mustard, together with some freshly cracked black pepper.
4. Unroll the puff pastry onto a chopping board and cut into quarters. Transfer to a couple of lined baking sheets then fold over the edges to create a 1cm border all the way around each quarter.
5. Divide the creme fraiche mixture between each tart and using a spreading knife spread an even layer within the borders.
6. Dot each tart with the roasted cubes of butternut squash and cooked bacon then scatter liberally with freshly grated parmesan.
7. Brush the borders of the tarts with milk or beaten egg to glaze and then cook in the oven for 20 minutes, or until golden. Serve with a green leaf salad or fresh spinach leaves.
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Ode to Elvis Bacon Butty
From Cos Im - cos i lick my plate
Serves 1, Cooking Time 10 mins
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Recipe Ingredients
2 good slices of farmhouse loaf
1 banana
3 rashers of Dry Cured Hickory Smoked Back bacon, cooked until crisp
1 tbsp peanut butter
2 tbsp butter
Maple syrup
Recipe Ingredients
1. Spread two slices of bread with butter (on the outside) then turn over and spread one slice with peanut butter. In a bowl mash up the banana with a little maple syrup and spread that on top of the peanut butter.
2. Grill the bacon rashers for around 3 minutes on each side until they are really crisp and add to the sandwich. Top with the second slice of bread and squash down (without pushing out the contents).
3. Melt the butter in a pan and gently fry the sandwich, turning after a few minutes until the bread on both sides is golden. Slice in half and drizzle with maple syrup.
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1 banana
3 rashers of Dry Cured Hickory Smoked Back bacon, cooked until crisp
1 tbsp peanut butter
2 tbsp butter
Maple syrup
Recipe Ingredients
1. Spread two slices of bread with butter (on the outside) then turn over and spread one slice with peanut butter. In a bowl mash up the banana with a little maple syrup and spread that on top of the peanut butter.
2. Grill the bacon rashers for around 3 minutes on each side until they are really crisp and add to the sandwich. Top with the second slice of bread and squash down (without pushing out the contents).
3. Melt the butter in a pan and gently fry the sandwich, turning after a few minutes until the bread on both sides is golden. Slice in half and drizzle with maple syrup.
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Smoky Cowboy Beans
From Rachel Smith - thefoodieat.org
Serves 8, Cooking Time 100 mins
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Recipe Ingredients
8 rashers of Dry Cured Hickory Smoked Back bacon
400g tin of chopped tomatoes
4 x 400g tin of cannelloni beans
2 large onions, diced
Knob of grated ginger
3 tbsp of Dijon mustard
Big squirt of tomato paste
2 tbsp of cider vinegar
500ml dry cider
2 tbsp Worcestershire sauce
Fresh thyme
2 bay leaves
Slosh of cognac
2 tbsp of dark brown sugar
Pepper and salt to season
Recipe Ingredients
1. Cut the bacon into small slices about 2cm long and start frying them on a medium heat. Once the bacon begins to turn a little crispy add the diced onions to the pan.
2. At the point that the onions start to turn translucent pour the bottle of cider over the bacon and onions. Rinse the cannelloni beans and add them to the pan. Grate in some fresh ginger, then add the mustard, cider vinegar, Worcestershire sauce, thyme, bay leaves, tomato paste, tinned tomatoes and cognac.
3. Add a tablespoon of dark sugar (it’s easier to add than take away, so wait until the beans have cooked a little longer before adding any more if needed).
4. Cover and cook on a low heat for an hour and a half. Taste and season.
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400g tin of chopped tomatoes
4 x 400g tin of cannelloni beans
2 large onions, diced
Knob of grated ginger
3 tbsp of Dijon mustard
Big squirt of tomato paste
2 tbsp of cider vinegar
500ml dry cider
2 tbsp Worcestershire sauce
Fresh thyme
2 bay leaves
Slosh of cognac
2 tbsp of dark brown sugar
Pepper and salt to season
Recipe Ingredients
1. Cut the bacon into small slices about 2cm long and start frying them on a medium heat. Once the bacon begins to turn a little crispy add the diced onions to the pan.
2. At the point that the onions start to turn translucent pour the bottle of cider over the bacon and onions. Rinse the cannelloni beans and add them to the pan. Grate in some fresh ginger, then add the mustard, cider vinegar, Worcestershire sauce, thyme, bay leaves, tomato paste, tinned tomatoes and cognac.
3. Add a tablespoon of dark sugar (it’s easier to add than take away, so wait until the beans have cooked a little longer before adding any more if needed).
4. Cover and cook on a low heat for an hour and a half. Taste and season.
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After a fierce battle between 5 top food writers and their gourmet bacon recipes, the winner of our Red, White and Bacon Recipe Challenge was...
Bacon and Pea Risotto
From Andy Hunting - andyskitchen.co.uk
Serves 4, Cooking Time 30 mins
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Recipe Ingredients
4 slices of Dry Cured Hickory smoked Back bacon, 2 x chopped and 2 x cooked till crisp in the oven
1 onion, finely chopped
1 litre of chicken stock
300g risotto rice
100g frozen petit pois
A small knob of butter
Seasoning
Recipe Ingredients
1. Firstly lightly fry the onion with the chopped bacon until the onion is translucent and then add the rice and stir until all of the grains have taken on the oil.
2. Add a ladle off the stock and stir over a medium heat until all of the stock has been absorbed and then add another ladle of stock, keep repeating this process until the rice is nice and creamy, but still firm, at this point add the frozen petit pois and cook for a further 3-4 minutes or until the petit pois has cooked.
3. Once the rice has reached the right texture check the seasoning and adjust as needed, add the small knob of butter and stir, take the crispy bacon and break up into pieces.
4. Serve the risotto and then sprinkle the crispy bacon pieces over the risotto to add a lovely texture to the dish.
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1 onion, finely chopped
1 litre of chicken stock
300g risotto rice
100g frozen petit pois
A small knob of butter
Seasoning
Recipe Ingredients
1. Firstly lightly fry the onion with the chopped bacon until the onion is translucent and then add the rice and stir until all of the grains have taken on the oil.
2. Add a ladle off the stock and stir over a medium heat until all of the stock has been absorbed and then add another ladle of stock, keep repeating this process until the rice is nice and creamy, but still firm, at this point add the frozen petit pois and cook for a further 3-4 minutes or until the petit pois has cooked.
3. Once the rice has reached the right texture check the seasoning and adjust as needed, add the small knob of butter and stir, take the crispy bacon and break up into pieces.
4. Serve the risotto and then sprinkle the crispy bacon pieces over the risotto to add a lovely texture to the dish.
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After a fierce battle between 5 top online food writers and their gourmet bacon recipes, the results were...
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