I was recently sent some samples* of Denhay's British dry-cured bacon from both their own and their spoiltpig range.
Now, as you may have noticed, I really like bacon. I've made my own a couple of times, I consider it a household staple and I have a great deal of appreciation for the folks who take the time to make a good one, so I was very keen to put the Denhay product through its paces.
The first cab out of the rank was the spoiltpig smoked back bacon. I simply fried it and served it with some hot, fresh Staffordshire oatcakes (an oaty, yeast-raised pancake) and some roasted tomatoes with a saffron-labneh dressing.
My only criticism of the bacon is that it is cut too thinly. I like quite a thick cut bacon. Aside from that, it crisped well, it didn't sweat or shrink in the pan, and it had an excellent long, porky flavour. It tastes like a very straightforward salt cure; the flavour doesn't have the complexity of honey or maple syrup cures, but it was a nice change not to have the extra layer of sweetness.
The next product to get a run was the Denhay smoked streaky bacon. To showcase it, I made an Alsatian flammeküche - a flat pastry tarte topped with white cheese (I used home made labneh), onions and bacon. It made a really lovely alternative to bacon and eggs for a Sunday brunch! Rich and delicious, the subtle smokiness of the bacon was just the thing. And unlike a lot of other streaky bacon, this wasn't too fatty.
The final sample I ate by myself, while Paul was away. This was the unsmoked streaky bacon. A tomato, spinach and bacon hash, topped with poached eggs, and a courgette carbonara (eaten out of a bowl this time) were both very good ways to experience this bacon. I don't often buy unsmoked bacon, because I love smoky flavours, but this added a very nice savouryness to both dishes.The Denhay and spoiltpig brands are definitely worth looking out for, although I'll have to see if I can find their medium-cut bacon, to see if the thickness is more to my taste.
* I was not paid to write about their products and no agreement was made as to what, if anything, I should say. These are my own views.
10 comments:
That all looks fantastic Foody. You reminded me that I still haven't made any more labneh to try that tomato dish. I like the look of your flammeküche, do you have a recommended recipe? Google is providing a lot of dough bases but I fancy pastry as you said.
Oh man do I like a good bacon too but I'm with you I like it cut on the thicker size.
Jenny - I was actually looking at that photo thinking I had to make the tomatoes again! Just follow a recipe using pastry instead. So much lighter.
Kat - exactly. You need something to bite.
Sounds like a bacon extravaganza! I agree with you on the thicker cut bacon, it tastes so much better.
All of it looks amazing but I'll have two portions of the hash please. ;-)
Jo - I want to know who these people are who like thin bacon!
Deb - that hash is so amazing. I think I originally got the recipe from Esi.
Oooh, yum, bacon!!! They all look like lovely dishes to showcase delicious bacon!
*Puts hand up*. I like thin, very crispy bacon!! I so like medium cut and thick cut though.
Flammekuche. Yum!
hello, i tried a dish in a resturant at disneyland paris a while ago and just spent an hour trying to find what it was called. Got to your site - Flammekuche!! It was a lovely snack and my daughter loved it! i really need to know how to make it! looks easy, but im no chef! please help.
C - thanks!
Jude - now you come to mention it, I think bacon sandwiches are better with thin bacon.
Anonymous - Roll out a sheet of shortcrust pastry (I like Jus-Rol all-butter), mix 1/2 tub soft philly with an egg, pepper & nutmeg & spread it on the base. Top with bacon and thinly sliced onions. Bake until golden!
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