Butcher Turner & George has shared advice for crafting the "perfect" bacon sandwich, highlighting key details that can make a considerable impact.
Back bacon or streaky bacon?
Meat specialists say customers tend to be perfectly content with whichever bacon style is on offer, so the choice between back bacon and streaky bacon is entirely down to personal taste. One thing, however, should remain non-negotiable: the bacon must be smoked. The rich, smoky flavour elevates the whole experience, particularly when paired with soft white bread and a good sauce. Some enthusiasts even opt to combine both back and streaky bacon within the same sandwich.
Crispy or underdone?
While some people relish the satisfying crunch of well-crisped bacon, others favour a pinker, softer rasher. The butchers noted that many customers prefer theirs "cooked just enough" so that the fat renders down, without going so far that it becomes crisp and tough. Begin with a hot pan to develop some colour, then reduce the heat to let the fat render gradually without the bacon catching. Ultimately, this comes down to personal preference, with streaky bacon typically crisping up more readily than back.
Do you need oil?
According to True Bites Family Butchers, only a minimal amount of oil is required, and on occasion, none at all. They said: "Bacon contains its own fat, especially streaky bacon, so it will release into the pan as it cooks. A little oil at the start can help the bacon stick before the fat renders out."
White bread or brown bread?
Few debates are more likely to split bacon sandwich enthusiasts than the question of whether white or brown bread is the ideal accompaniment. The butchers noted that many people firmly believe a bacon butty should be served on soft, white, heavily processed bread, while others maintain that sourdough is the ultimate choice.
