Makin’ Bacon

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Preparation info
    • Difficulty

      Easy

    • Ready in

      120 hr

Appears in
Meat Manifesto

By Andy Fenner

Published 2017

  • About

Pork lends itself better to curing (preserving with salt) than any other meat, but before you imagine yourself producing Parma-style cured ham or a Saucisson, start out by making bacon.

Cape Town charcuterie guru Neil Jewell of Môreson’s Bread & Wine restaurant can’t understand why anyone buys and eats store-bought bacon. “It’s very easy to make at home,” he insists. Making good bacon is all about getting the curing mix right.

1 x 2,3kg–3kg pork belly, ribs removed