Think you know your bacon?

This Bacon Connoisseur’s Week, we’re celebrating all things crispy, smoked and cured and raising a glass to one of the nations favourite foods – the humble Bacon Rasher. Whether you like yours in a sandwich, as part of a delicious full English Breakfast or stirred into a bowl of pasta for dinner, the smell of bacon alone is enough to get anyone’s taste buds watering.

Britain gets through over 600 tonnes of this foodie treasure everyday, with the majority of us preferring to grill (46%) rather than fry (29%) or stir-fry (2%). But not all Bacon is the same. Britain’s long heritage in bacon curing means that we now have literally hundreds of different bacon cures to choose from, from the age-old Wiltshire Cure to such delights as Treacle or Whiskey Cured Bacon!

So when you’re ‘raising the flag for bacon’ this week, remember ‘great bacon starts with great Pork’ so make sure you look out for quality assurance such as the Red Tractor logo on pack which ensures your Bacon is premium quality, traceable back to the farms and meets high animal welfare standards. Only around 25% of the Bacon we eat in Britain is of British origin, the remainder is imported mainly from Holland and Denmark. However almost all of the premium bacon sold in Britain is British.