Dry Cured Collar Bacon Joint

The cured shoulder of pork in a piece rather than sliced. It has lots of flavour and is tender because of the marbling which also makes it easy to cook.

Selection choice

This is the joint for eating hot rather then a cold cut like Ham.

Cooking tip

Place Bacon Joint in a pan and cover with fresh cold water, bring to the boil, cover and continue to boil gently for 30 mins per 500g, leave it to rest and make a white sauce with chopped parley to pour over it when ready to slice. Serve with broad beans and new potatoes.

1* Star Gold Great Taste Award 2010