Old Fashioned Smoked Collar Bacon – 500g

What is collar bacon?

Collar bacon is made from the central muscle of the pork shoulder, the same area that gives us pork ribeye steaks. It is a meatier style of bacon with natural marbling and a distinctive seam of fat running through the cut.

That fat is an important part of the eating quality: it renders as the bacon cooks, carrying flavour through the meat and helping it stay succulent.

Dry-cured, smoked and air-dried

Our collar bacon is dry-cured, washed under ice-cold water, then smoked and air-dried. The result is bacon with a deep savoury flavour and a firmer, more substantial bite than standard sliced back bacon.

Each pack contains approximately 500g.

How does collar bacon compare with other bacon?

Compared with back bacon: collar comes from the shoulder/ribeye area and carries a different pattern of marbling and fat through the meat, giving it a richer, fuller eating style.

Compared with streaky bacon: collar is meatier, while streaky has more distinct layers of fat and meat from the belly.

How to cook smoked collar bacon

Cook in a frying pan, on a griddle or under the grill over medium heat so the bacon colours evenly and the natural fat has time to render.

There is no need to add much fat to the pan. Start the bacon in a cool or moderately hot pan if you want more of the natural fat to render before the surface browns.

Cook until thoroughly heated and browned to your liking, then rest briefly before serving.

Ways to use collar bacon

• Breakfast and brunch
• Bacon sandwiches
• Burgers and rolls
• Chopped through pasta or beans
• Soups, casseroles and pies
• With eggs, mushrooms or tomatoes
• Cooked over charcoal or on a plancha

Smoked collar bacon FAQs

What cut is collar bacon made from?

It comes from the central shoulder/ribeye muscle of the pig.

Why is there a seam of fat through collar bacon?

It is a natural feature of the cut. As it cooks, the fat renders and contributes flavour and succulence.

Is collar bacon the same as back bacon?

No. Back bacon comes from the loin, while collar bacon comes from the shoulder/ribeye area and has a different texture, marbling and fat distribution.

Is this bacon smoked?

Yes. It is dry-cured, then smoked and air-dried.

Can it be frozen?

Yes. Freeze promptly while cold and tightly wrapped, then defrost thoroughly in the refrigerator before cooking.