For some time now, FB Taylors and Sons have been producing their own home cured and smoked back bacon; what is less well known is that they are susceptible to both suggestion and outright flattery, and if asked nicely, have been known to produce to demand cured, hickory-smoked belly pork, from locally raised pigs; or “Mancetta” as we affectionately refer to it.Since first trying this out as an ingredient in homemade baked beans, we’ve been hooked, and just keep finding more ways this tasty product can enrich our cooking.
It is not only an essential ingredient in our homemade sausages and meatballs (and bacon floddies!) but it also freezes very well, and is a really useful flavouring ingredient to have to hand for soups, stews, ragu, beans and pulses, pasta bakes, and many other dishes.
Taylors will, if asked, slice some of our, typically, 1-2 kg piece of belly pork wafer thin, which makes a great crispy topping for homemade beefburgers, wraps chicken, sausages or asparagus for special roast dishes, and of course makes a really indulgent crispy bacon sandwich.
Once upon a time, many Butchers cured their own bacon and made their own sausages. If yours doesn’t now; ask them why not!