Description

Dry-Cured Rolled Bacon from the Pork Loin

If you enjoy gammon but fancy something a little different, our Dry Cured Rolled Bacon Joint is well worth trying.

While gammon traditionally comes from the hind leg, our rolled bacon joint is prepared from the pork loin before being dry cured and rolled.

We use A Sweet Dry Cure, containing specially selected Demerara sugar, which gives the bacon a pleasantly sweet, malty flavour. It’s unsmoked, allowing the flavour of the pork and sweet cure to come through beautifully when cooked.

It’s a cracking choice for Christmas and New Year – serve it hot as part of the main meal, or cook it ahead and enjoy cold afterwards in sandwiches, rolls and festive platters.

Choose Your Size

500g minimum – Serves approximately 2

1kg minimum – Serves approximately 3–4

2kg minimum – Serves approximately 7–8

3kg minimum – Serves approximately 10–12

Serving sizes are approximate and will depend on portion size and what else you’re serving.

Minimum Weight Guarantee

Our bacon joints are individually prepared, so their exact shape and finished weight can vary slightly.

Your joint will always meet or exceed the minimum weight selected.

Product Information

Product: Dry Cured Rolled Bacon Joint
Cut: Pork loin
Cure: A Sweet dry cure with Demerara sugar
Flavour: Unsmoked with a subtly sweet, malty flavour
Sizes: 500g / 1kg / 2kg / 3kg minimum weight
Supplied: Fresh and raw
Preparation: Dry cured and rolled
Ideal For: Christmas, New Year, Sunday roasts and cold cuts

Ingredients

Pork Loin Cure [Demerara Sugar, Salt, Preservatives (E250, E252), Acidity Regulator (E500), Antioxidant (E301)].

Allergens

No declarable allergens from the supplied ingredient specification.

Please always check the product label supplied, as ingredients may occasionally change.

Cooking Suggestion

Remove all packaging before cooking.

Place the bacon joint in a roasting tin and cook in a preheated oven until thoroughly cooked throughout.

Cooking time will vary depending on the size and shape of your joint, so we recommend using a food thermometer rather than relying solely on cooking time.

Ensure the centre of the joint reaches at least 75°C before serving.

Once cooked, allow the joint to rest before removing the string and carving.

Cooper’s Festive Favourite

For something a little special at Christmas or New Year, gently simmer the bacon joint in ginger ale before transferring it to the oven.

Finish with brown sugar and cloves, then roast until the outside becomes beautifully golden and caramelised.

The combination of the sweet dry cure, ginger ale and caramelised glaze works particularly well with the pork loin.

Another Way to Serve It

For an easy roast, place the bacon joint in a roasting tray surrounded by seasonal vegetables.

As everything cooks, the vegetables soak up the lovely flavours from the bacon joint.

Serve hot from the oven, or allow to cool completely and slice for Boxing Day sandwiches, cold meat platters or festive leftovers.

Storage & Freezing

Keep refrigerated and consume by the use-by date shown on the packaging.

Suitable for home freezing. Freeze on or before the use-by date.

Defrost thoroughly in the refrigerator before cooking. Once defrosted, cook within 24 hours and do not refreeze.

Food Safety

This product contains raw pork and must be thoroughly cooked before eating.

Keep raw meat separate from cooked and ready-to-eat foods. Wash hands, utensils and surfaces thoroughly after handling.

Ensure the centre of the joint reaches at least 75°C before serving.