One of the most disappointing things about modern bacon is its tendency to leak white "goo" when cooked. This is a sign that there's water in the bacon that doesn't really want to be there, and which oozes out (along with some soluble meat proteins) at the first opportunity.


A lot of bacon these days is marketed as "Dry Cured", but in most cases the manufacturers maximise their profits by coating the meat in a mixture of dry curing salts (that's the "dry" bit!) and other chemicals, then sealing the whole lot up in a plastic vacuum bag to cure. While the salts go into the meat, they would normally leach out some of the water; the vacuum bag prevents this however, locking the water up int the meat. Little surprise therefore that the water makes its bid for freedom at the first opportunity - when it hits your frying pan!


At Dukeshill we dry cure the traditional way: We rub each flitch of bacon with dry salt and then leave it to cure unwrapped for several days, allowing any water to drip out and dry naturally. We then go further, and hang the bacon in our drying rooms where it dries further and develops a wonderful flavour. We believe that the weight loss and lower yields we get are more than made up for by the great taste and cooking performance that it gives.


Incidentally, all our bacon is dry cured this way with the exception of our Wiltshire Cure, which we cure by immersion in a special brine (for those who prefer a milder flavour). However, even our Witshire Cure Bacon is hung in our drying rooms in exactly the same way to guarantee that it is every bit as free from goo and full of flavour as the rest of the range.