Organic Bacon
We're confident in saying that sizzling bacon is the most tempting smell in the world. Folded in a soft bap with lashing of ketchup? We wouldn't say no. Ever. But we shouldn't forget about the versatility of bacon - as an accompaniment, as a seasoning or as the star of the show. Whether you choose streaky or back, smoked or not, you can be assured that The Organic Butchery bacon is all about natural flavour that is totally nitrite and nitrate-free, we only use organic demerara sugar and sea salt. Our pigs grow slowly in a high-welfare, organic system that gives them freedom to roam, run and rootle in sociable family groups. Their meat is then cured using only natural ingredients and without the addition of any chemicals. This is bacon the old-fashioned way. We think you'll love it.
FAQs
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Let’s talk bacon, who doesn’t love bacon, at The Organic Butchery we love it in every form, in a BLT sandwich, as part of a hearty full English breakfast or stacked on fluffy pancakes. But bacon gets a bad press because commercial bacon that is mass produced for supermarkets contains two food additives, potassium nitrate and sodium nitrate. These additives are considered cariogenic ‘cancer causing’, and are used to stabilise bacon, because ultimately the process of rearing the pig it came from and subsequently selling the cuts of pork from it has been speed up to meet the demands of the average consumer. Nitrate free bacon is old school, the process in which it is cured is done without any unnatural intervention, its cured as bacon should be, free from nitrates, using only sea salt, black pepper, juniper, bay and brown sugar. So, yes, nitrate free bacon is an absolute no brainer when it comes to choosing bacon that is better for your health than the mass-produced stuff you see packing out the supermarket fridges.
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Naturally cured bacon is cured with only natural ingredients, no sulphites and nitrate. At The Organic Butchery, our bacon is cured using sea salt, brown sugar, juniper, bay and black pepper.
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All our organic bacon is dry cured for up to 2 weeks, then we send our smoked products to a smoke house in Wiltshire where it is then naturally smoked over oak for 16 hours, giving it its deep smoky flavour for both our smoked streaky and smoked back bacon.
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If we’re comparing smoked and unsmoked bacon in terms of flavour, well that’s down to personal preference. At The Organic Butchery we think the ultimate bacon sandwich is made with rashers of our organic nitrate free smoked bacon, cured using only sea salt, brown sugar, juniper, bay and black pepper, sandwiched between buttered doorstep wedges of organic soft white loaf. If comparing smoked or unsmoked bacon from a health prospective, then neither is ‘bad for you’, bacon has been classified as a processed meat by the World Health Organisation because commercial bacon that is intensively produced contains two food additives that are considered cariogenic, however is you chose excellent quality bacon like ours at The Organic Butchery, that is organic, nitrate free and cured naturally as bacon should be, there is no reason that as part of a balanced diet you can’t enjoy bacon, guilt free.