Bacon

Bacon is taken from the body of a salted and cured pig, and is available unsmoked (green) or smoked. The smoking process enhances the flavour and turns the flesh a deep pink and the rind golden-orange. Smoked bacon also keeps longer than green bacon.

There are a number of different bacon cuts available; leaner cuts are particularly tasty when boiled with onions and root vegetables or basted with fruit juice and roasted. Chops and steaks can be grilled or fried and served with a delicious apple sauce.