Make your Bacon

This is so simple – courtesy of some Scottish inspiration during our visit in the holidays and some reading of the River Cottage Handbook No. 13 Curing and Smoking by Steven Lamb. And yes a Parma is on the way – if we can wait!

 

 

The first cut

 

 

The first three slices

 

 

In the pan

 

 

Streaky

 

 

Streaky in the pan

 

 

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