American bacon is typically cold smoked, meaning it is smoked at very low temperatures, in the range of 68-86 degrees Fahrenheit. Cold smoking infuses the bacon with a smoky flavor but doesn't ...

On a 300-acre cattle and sheep farm, in the rippling hills near southwest Scotland’s self-proclaimed ‘food town’ Castle ...

To cook a smoked bacon hock, as you don’t know how salty or smoky it is, I suggested soaking overnight in cold water. Cover and place in the fridge. The next day, place in a saucepan of water ...

Dry fry the bacon in a frying pan over a medium heat for 3-4 minutes, or until golden-brown and just crisp. Drain on kitchen paper, then roughly chop and set aside. Whisk together the eggs and ...

A real treat for summer lunches and picnics, or even a fancy weekend dinner gathering, this delicious bacon and leek quiche ... yolk and add 2-3 tablespoons of cold water to bring the dough ...