Smoked Minced Dry Cured Bacon – Made by Mount Grace Charcuterie
Our smoked minced dry cured bacon is a proper game-changer for adding deep, smoky richness to your cooking. Made for us by Mount Grace Charcuterie, it’s from pork reared on North Yorkshire farms and traditionally dry cured for a bold, concentrated taste. Naturally smoked over wood, it delivers a perfect balance of salt, savoury depth, and smokiness in a convenient, finely minced form.
What Makes It Special?
- Dry Cured & Naturally Smoked – No shortcuts, no added water—just proper curing and traditional wood smoking for deep flavour.
- Yorkshire Pork – Slow-reared for exceptional marbling, giving the bacon a richer texture and depth.
- Finely Minced for Versatility – Cooks quickly and evenly, making it easy to incorporate into a wide range of dishes.
How to Use It
This smoked minced bacon is a versatile ingredient that enhances all kinds of dishes with its bold smoky depth:
- Pasta Dishes – A great addition to carbonara, creamy sauces, or smoky tomato-based pastas.
- Stuffings & Meat Mixes – Blend with sausagemeat, beef, or venison for burgers, meatballs, or sausage rolls.
- Soups & Stews – Stir through chowders, bean stews, or rich broths for an extra layer of depth.
- Egg Dishes – Mix into scrambled eggs, omelettes, or frittatas for a smoky twist.
- Roasted Vegetables & Sides – Toss with sprouts, potatoes, or cabbage before roasting for added richness.
Cooking Tip
For the best texture and taste, start with a cold pan and cook on medium heat, allowing the fat to render slowly. This ensures crisp, golden results without burning and enhances the natural smokiness.
Why Choose Our Smoked Minced Bacon?
At Grid Iron Meat, we stand for quality, tradition, and proper butchery. Our smoked minced dry cured bacon, made by Mount Grace Charcuterie, delivers all the deep, smoky flavour of dry cured bacon in a form that’s easy to cook with and packed with taste.
A must-have for home cooks looking to add proper smoky depth to their dishes.
