Chevron Regular Irish Style back bacon rashers, siced approximately 14 slices per pound.
We take fresh pork loin from the back of the pig. Our Chevron Regular is a lean cut with a little fat on the back. We buy in fresh, additive free loins from a top-quality butcher.
We soak it for five days in our own brine made with salt, sugar, herbs and spices and sodium nitrite, a required additive for all cured meat. Our brine is custom-mixed by a local craft spice blender to our specifications.
Then we soak in fresh water for a day, to remove excess salt, and hang it for at least a day.
Our long process is slow and laborious, but the result is worth it.
The bacon is dense and succulent, and it has enough fat to fry it up and keep it tender.
The taste is clean, with a layering of pork, fat and salt in perfect harmony and the slightest hint of pepper and spices.
Thaw the rashers in the cooler.
Fry on a medium skillet with shortening, flipping once, for a total of two to three minutes. The bacon will not brown like regular bacon, it is done when browned about 25% to 35%. It does not have enough fat to cook it so grease must be supplied during the cooking. Butter gives the best flavor.