BPEX goes back to bacon basics
We may all think we know our way around a bacon sandwich, but a refresher course never hurts.
The first ever British Bacon Education Week takes place from 19 to 25 February, aiming to help pubs make the most of bacon's versatility. Event organiser the British Pig Executive (BPEX) has produced a free comprehensive guide to curing and using bacon.
Available to download from the BPEX website www.porkforcaterers.com, the Chefs Guide to Bacon includes a summary of the different types of bacon cures; from the curing process to the different flavour characteristics and dishes they best suit.
BPEX foodservice trade manager Tony Goodger said: "Bacon is a particularly useful ingredient for chefs. It can be used to great effect to add flavour and texture to a dish and what's more, it is incredibly popular with consumers. The aim of British Bacon Education Week, as well as the supporting guide, is to encourage more chefs to experiment with the many types of premium bacon available and make a feature of them on menus.
"With consumers increasingly demanding to know the origin of the meat they are eating as well as a growing interest in local produce, chefs that take advantage of the many wonderful regional varieties of bacon - and shout about it too - will really benefit."
The gude details best practice guidelines for cooking, handling and storing bacon as well as the different types of rashers available. For example, back bacon is ideal as a centre plate rasher for breakfast or as a hot sandwich filling, while lardons are ideal for salads, pasta sauces, pizza toppings and flavouring casseroles.
Tony said: "We've also included six delicious bacon recipes to help inspire chefs during and after British Bacon Education Week. Why not try adding a 'light bite', such as Bacon and Goats Cheese Tarts to menus? Other options include a hearty Bacon, Carrot, Butterbean and Coriander Soup using a lean hickory smoked streaky bacon or a Wiltshire Cure Bacon, Tomato, Spinach and Ricotta Linguine as a delicious main course dish."
