How to Cook our Native Bacon with a Molasses Dry Cure
Our Master Butchers have hand-prepared this Native Bacon with a Molasses Dry Cure for you to cook simply at home. Our native bacon is reared in Ireland and then dry cured by artisan butchers, in Clonmel. Here they combine salt and cane sugar to give the bacon a delicious molasses richness and depth.
Sweet and smoky slices of perfection.
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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