There’s nothing quite like the pride you put into making a bacon sandwich: the Saturday morning ritual; the selection of ingredients; the skill of assemblage. Not to mention the bacon itself – sizzling, crisp and succulent – pressed between soft slices of bread that’ve been laminated with butter and sauce (red, brown or both). Who wouldn’t want to make the most of it?
Now you can take your kitchen-counter epicureanism to aromatic new heights. Cleverly seizing the curly tails of both the current trend for DIY culinary processes and our passionate love for the rasher, are award-winning Cotswold fine food company, Ross & Ross. (Nicely curated, Tim.)
They’ve created a handy, all-you-need-to-cure-your-own-piece-of-porker-at-home kit. It comes complete with a choice of bacon curing mixes, muslin wrap and curing bags, as well as a butcher’s hook. Imagine that hanging off your Ikea utensils bar!
To be a true Hugh F-W, all you need to do now is catch your pig.