This dry-cured and cold-smoked bacon has a rich taste, a beautifully preserved color, and an irresistible aroma. To make high-quality bacon, start with a good cut of pork belly. Ideally ...

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 ...

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 ...

Trim the chicken. Dice the streaky bacon. Mince the garlic. Boil the kettle and make up the stock. Mix the cornflour and 2 tbsp of the cold cream together until it forms a smooth paste.