Makin’ bacon

I have become concerned about the level of nitrates in the foods we eat as a family, such as bacon and ham. We use bacon at least once a week in our cooking, so it makes sense to me to try and find some bacon without nitrates. When I saw a recipe for home-made bacon in “The River Cottage Family Cookbook“, I knew we had to try it out.

My search for free range pork led me to Yarra Valley Free Range Pork. I was so pleased to find  free range pork locally, and am impressed by their website and processing of their pork. The pork loin was ordered and picked up earlier in the week and has been salted daily and kept in the fridge. Tonight was the last night of salting, and I have to say it is looking good.

It is spending the night in our cellar to dry out a little more, and will then be ready for carving. I have high hopes for this bacon. In a sarnie with egg and relish.


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