Dingley Dell Pork, Dry Cured Smoked Streaky Bacon, 1kg

Dingley Dell Smoked Bacon is a 1kg pack of dry-cured and smoked streaky bacon from Dingley Dell Pork — one of Britain’s most celebrated artisan pig farms. The Suffolk Red pigs are raised outdoors on the East Coast of Suffolk. As a result, they develop the exceptional marbling that makes Dingley Dell bacon so dramatically different from anything available in a supermarket. Furthermore, dry-curing and cold-smoking adds layers of flavour that make this arguably the finest bacon available in the UK.

About Dingley Dell Pork — Suffolk’s Finest

Dingley Dell Pork is a third-generation family farming business on the East Coast of Suffolk. Brothers Mark and Paul Hayward founded the farm in 1999 with a clear philosophy: animal welfare, taste and sustainability above all else. In particular, they developed their own unique breed — the Suffolk Red. This is a carefully bred cross of 75% Red Duroc and 25% Landrace. Furthermore, they operate a unique live-animal scanning programme on the farm. As a result, they identify the most heavily marbled animals and select them for breeding. This means each generation produces pork with even greater intramuscular fat and flavour. Additionally, all pigs are raised outdoors in open fields on the Suffolk coast. The farm supplies some of Britain’s finest restaurants, including those of Jason Atherton and Gordon Ramsay.

The Suffolk Red breed produces pork that looks and tastes completely different from standard bacon. In particular, the higher marbling means the fat renders slowly and evenly during cooking. As a result, the bacon crisps to a deep golden colour with a rich, sweet pork flavour. Furthermore, dry-curing with no added water means every slice is pure pork — no liquid, no shrinkage. However, the most important thing is simply to cook it properly: a medium heat, patience, and time to render the fat fully. The result is bacon that needs no embellishment whatsoever.

How to Cook & Serve

To get the very best from Dingley Dell Smoked Bacon:

• Cook in a dry, cold pan over a medium heat — starting cold allows the smoked fat to render slowly.
• Turn occasionally and cook until deeply golden and beginning to crisp at the edges.
• Furthermore, the smoke flavour intensifies as the fat renders, so allow plenty of time for this.
• Alternatively, roast at 200°C on a rack for 12 to 15 minutes for flat, evenly crisped rashers.

Perfect Pairings

Dingley Dell Smoked Bacon pairs beautifully with:

• Sourdough toast with good butter — the very best setting for exceptional bacon
• Scrambled free-range eggs with chives and crème fraîche
• In a BLT with properly ripe tomatoes, crisp lettuce and good mayonnaise
• Wrapped around medjool dates and roasted at 200°C for a stunning canapé

Storage: Keep refrigerated and use by the date shown. Once opened, keep wrapped and use within 3 days. However, bacon also freezes very well. Simply separate the rashers with baking paper before freezing. As a result, you can take out exactly what you need. Delivered chilled and ready to cook.

However you use it, Dingley Dell Smoked Bacon brings genuine artisan quality to the table. Moreover, once you have tried properly dry-cured bacon, it is very hard to go back.