Grasmere Farm’s Hampshire-cross Pigs are at the heart of our business. We breed and raise the Pigs on the farm in south Lincolnshire, using traditional farming methods which creates flavoursome and tender Pork. Our specialist butchers prepare each cut specially on site, selecting only the best for our primes cuts. Our reputation for producing delicious Home-cured Bacon and Gammon is renowned both near and far.
If you have ever had any of Bacon cobs at events, shows or markets, then this is the Bacon we use. Our traditional dry-curing process is a true taste of the past and this is cut is as traditional as it gets and not a common site in most butchers or supermarkets. A darker and more flavoursome meat than the familiar Back Bacon. Unlike Back Bacon, where the fat is on the outside of the meat, Collar Bacon is well marbled with fat which melts into the meat during cooking.
How to cook Dry-cured Collar Bacon
Cook from room temperature. To Grill: Preheat the grill to a high heat. Place on the rack and grill for 3-4 minutes each side. To Shallow Fry: Heat a small amount of oil in a frying pan on a medium heat until hot. Fry for 3-4 minutes each side, or to your liking of crispiness! Serve hot!
Allergens. CONTAINS SODIUM NITRATE & SODIUM NIRTRITE.