How to Cook our Native Bacon with a Traditional Dry Cure
Our Master Butchers have hand-prepared this Native Bacon with a Traditional Dry Cure for you to cook simply at home. Our native bacon is dry-cured by artisan butchers using a traditional, family cure. Lightly salted to draw out the flavours, gently sugared to enhance the sweet pork notes and rich juiciness.
Make it your new tradition.
Some Simple Steps:
- Preheat the fan oven to 180°C
- Remove all packaging
- Rest in pan with the fatty side facing upwards
- Add 250ml of water to the pan
- Cook for 50 mins per kg plus 20 mins over
- Cook to a core temperature of 75°C
- Remove and loosely wrap in tinfoil, shiny side down
- Allow to rest for 15 mins before serving
Enjoy another delicious meal from James Whelan Butchers!
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