Our home cured bacon is easily one of our most loved products simply because it is so full of flavour and all natural - there is absolutely nothing added to our bacon except a huge amount of care and attention when it comes to our curing process.
Everyone seems to have their favourite way of cooking bacon but we reckon it's all about horses for courses - are you feeding a crowd or do you just want a quick snack for yourself?
Here's an easy go-to summary of the three most popular ways you can cook bacon (we're sure you can come up with more but this is just for starters)...
Pan Fried: The Kiwi Classic
This tried-and-true method is the obvious choice when you need to cook 6 to 8 slices at a time.
1. Pull out the bacon from the fridge 15 to 20 minutes before cooking. At room temperature, bacon just cooks up better (just like steak).
2. Don't preheat the skillet. Lay out the bacon strips without overlapping in a cold pan. This helps the fat render slowly, for consistently cooked strips.
3. Cook over medium heat — again, good for even rendering. Turn the strips as needed until they reach the desired crispness, 8 to 12 minutes.
4. Drain well on a paper-towel-lined platter.
Oven Baked: When You're Feeding a Crowd
Make this your go-to method when you need bacon for a big group and don't want to bother making multiple batches. Plus, there's no turning and cleanup is simple.
1. Line a rimmed baking sheet with foil or parchment paper, and lay out as many bacon strips as will fit snuggly without overlapping.
2. Place in a cold oven. Then heat the oven to 400 degrees F and bake to desired crispness, 25 to 35 minutes.
3. Drain well on a paper-towel-lined platter.
In the Microwave: For a Quick Snack
When you need only a few pieces of bacon for a burger or BLT, this is a quick and easy way to go.
1. Line a microwave-safe plate with 2 layers of paper towels.
2. Lay out the bacon strips without overlapping. Cover with 2 more paper towels.
3. Cook in the microwave on high to desired crispness, 4 to 6 minutes. Since the strips cook on paper towels, no draining is necessary.
But remember the golden rule! Not all bacon is created equal. You will only get the most delicious taste for your efforts when you buy quality bacon from a butcher that has been cured properly so all excess moisture is properly drained from the meat.