Taste true artisan craft with our Primrose Herd Outdoor-Reared Bacon Chop, dry-cured by hand using traditional methods and prime outdoor-reared Primrose Herd pork.
Cut from the loin which has been dry cured the same way as our back bacon rashers. A juicy hunk of bacon best grilled.
Weight: 500g - Pack contains 2 x 250gm bacon chops.
Packaging: Vacuum-sealed, chilled
Origin: Cornwall, UK (Primrose Herd)
Storage: Keep refrigerated below 4°C.
👨🍳 Chef’s Tip: Master the Thick Cured Bacon Chop
A traditional cured bacon chop is one of the absolute best cuts in British butchery—combining the thick, meaty bite of a pork chop with the smoky, salty depth of dry-cured bacon. The two most common mistakes are adding extra salt (it's already salted from the cure) and cooking over high heat (which scorches the cure and leaves the fat rubbery).
Snip the Outer Fat Cap: Take a sharp knife and make small snips in the outer rind/fat every 2 cm. This severs the tight connective tissue, preventing the chop from buckling or curling up like a saucer when the fat contracts in the hot pan.
Hold on Edge to Render the Fat First: Place a dry frying pan over medium heat. Using tongs, hold the bacon chop vertically on its edge—fat side down—for 2 to 3 minutes. This renders out plenty of rich bacon fat into the pan (eliminating the need for added oil) and turns the outer fat cap golden and crispy.
Medium Heat, Low & Steady Sear: Lay the chop flat in its own rendered fat. Cook over medium heat for 4 to 5 minutes per side. Because the meat is cured, high heat will turn the surface dry, salty, and dark before the middle is heated through.
Balance the Salt with Sweetness & Acid: In the last 2 minutes of cooking, drop a knob of butter into the pan along with 1 tbsp of maple syrup, runny honey, or whole-grain mustard. As the butter foams, spoon the sweet glaze continually over the chop. The sugar caramelises against the cured meat and cuts straight through the natural salinity.
Serve with Sharp, Fresh Sides: A bacon chop is naturally rich and salty. Pair it with an egg fried in the remaining bacon fat, roasted vine tomatoes, a sharp apple slaw, or braised red cabbage to balance out the plate.
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