The History of Bacon

Bacon`s history dates back to around 1500 B.C. when the Chinese cured pork bellies with salt, creating an early form of bacon, At the same time, as pigs were being raised in Europe, speculation exists that the Romans and Greeks learned bacon production and curing through their contacts with the Far East. The Romans were avid pork eaters and salt was their principal way of preserving meat.

The Benefits of Dry Cured Bacon

Quality dry cured M. Cochon`s bacon contain nutrients that can be of great benefit as we age. 100 grams of our slow-processed, (10 days) dry-cured bacon contains approximately 37 grams of animal protein and healthy amounts of Vitamins B1, B2, B3, B5, B6, & B12, vital for cognitive functioning and as well as overall health and well-being. Dry cured bacon also contains iron, zinc, magnesium and potassium. Our special cure contains a variety of natural salts and sugars. M. Cochon`s real dry cured quality bacon contains no added water and has reduced sodium and no nitrates or nitrates to ensure you get the most authentic and beneficial bacon possible. The fewer ingredients bacon contains, and the less it is processed, the more natural nutrients you can expect to obtain from it. Our bacon is pre-soaked only to remove the heavy salty taste.

Lean bacon - without rind and fat is also available from us. Please ask.

Traditionally made Smoked Bacon

Is taking the naturally produced bacon, and smoking it in a smokehouse or Specialised smoker for varying lengths of time - 7-15 days with various woods burning slowly to add to the flavour. This naturally adds some expense to the process. Currently, M.Cochon does not offer smoked bacon Please let us know if you are interested and we will see if there is sufficient demand to install a wood smoker.

Gammon joints and steaks Gammon is produced the same way although the cut and location of the gammon on the pig is different. We also add a touch of maple syrup to the gammon cure of salts and sugars.

How commercial bacon is made.

Regular commercial back bacon
Mass-produced bacon is made in a very different way - It is cured by injections of salty water (brine), that typically includes chemicals such as potassium nitrate, sodium nitrate and ascorbic acid. The meat is spun in the brine mix brine The added water also increases the weight. Some manufacturers add artificial colourings, flavourings and preservatives - read the label on commercially produced bacon, usually sold in most supermarkets in the UK, to see full content. This process takes 6-12 hours. Variations include different flavourings.

Commercial smoked bacon
Mass-produced, smoked bacon is made from brine-produced bacon, placed in a convection oven with added "liquid smoke". This process takes around six hours - much faster than real "smoking", (that can take many days). When bacon is heated in a convection oven rather than traditional smoking, liquid smoke is added to help the meat achieve a smoky flavour. However, the content of the liquid smoke, derived from wood smoke with added water and chemicals is often the subject of criticism. Liquid Smoke, applied directly to food, contains chemicals called polyaromatic hydrocarbons (PAHs).

Chemical characterization of commercial liquid smoke products