Those of you who have tried a pack of Simon Howie premium, dry cure bacon will realise that we take achieving a consistent, quality product like ours very seriously indeed. If you’ve yet to try it, we’re sure you will be quickly convinced as we give you a bit of background on how our bacon is produced right here at our home in Dunning, Perthshire.
We understand that the quality of the product that you, the customer, receives is determined by the meat’s quality right from the beginning, which is why we will always exclusively use meat from UK suppliers with as much as possible coming from Scotland.
In a time where many consumers are taking more and more interest in food miles, sustainability, and the journey their food has taken from farm to fork, we take traceability very seriously too. Annual checks on full traceability back to abattoir are performed, as well as testing of raw materials and the finished product to ensure the integrity of all the meat we purchase. We also take care to source suppliers whose livestock comes from farms with industry-approved animal welfare certifications.
Lots of bacon on the market is pumped full of water, but not ours. The loins we receive are dry cured by hand in the factory (yes, hand cured!) with a mixture of salt and our own cure – exclusive to Simon Howie. The salt helps to draw out moisture and prevent excess residue that you might be used to finding at the bottom of the pan when cooking up other bacon brands. Because we use smaller, well-trimmed loins, our rashers are far leaner than most which is another unique aspect of our bacon. Just enough fat to cook up nicely but not too much to leave you with a fatty rasher!
After the loins have been left to rest in the cure for a minimum of 7 days, our ‘smoked’ variation is then smoked over beechwood in our Perthshire smokehouse, resulting in a deliciously moreish flavour and a wonderful smoky smell if you happen to be passing the back of the factory as the smokers doors are opened!
The bacon is then sliced and packed by hand, allowing our factory team full visibility of the end product to make sure each rasher of bacon is up to Simon Howie standard. Quite a labour of love, however we think this is a key ingredient in all our products!
Fancy giving our bacon a try? We’ve devised recipes using our unsmoked, smoked, and sweetcure bacon rashers to give you some #Foodspiration. Check out our latest recipe for Bananas in Blankets – a summer BBQ variation of the well-known festive favourite!