Butchers have shared their secrets for making the perfect bacon sandwich, from choosing the right cut to cooking it just right.
Back Bacon or Streaky Bacon?
According to Turner & George, the choice between back bacon and streaky bacon is entirely up to you, as customers generally embrace bacon in whatever form it arrives. However, one element must stay consistent: the bacon must be smoked. The smoky notes elevate the dish, which pairs perfectly with plain white bread and condiments. Some individuals even choose to merge both back bacon and streaky together in a single sandwich.
Crispy or Underdone?
The butchers explained that many people prefer their bacon "cooked just enough" so that the fat renders out, but not so much that it crisps and hardens. Begin the bacon in a hot pan to develop some colour, then reduce the heat so the fat can render without the bacon burning. Ultimately, this comes down to individual taste, with streaky bacon typically crisping more readily than back.
Do You Need Oil?
True Bites Family Butchers claim that 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 which bread best complements the filling. The butchers noted that many people firmly believe the classic bacon butty should be served on white, soft, heavily processed bread, while others maintain that sourdough is the perfect pairing.
