Preserved (Confit) Bacon

Bacon is preserved pork, and here I’m further preserving bacon, taking the idea from the French – although our potted meat is not too dissimilar. Confit is the French word for ‘preserved’, and the most usual confit is of duck – duck cooked and then set in its own fat. This technique allows it to be kept almost indefinitely, and that’s got to be a good cooking method for working ahead of time.

But it’s not the preserving I’m really after here. As the bacon cooks slowly