We could write poetry, sing sonnets and even choreograph interpretive dances about how much we love cured pork. Whether it comes in the form of a sausage, a sheet or a whole leg, the way salt and pig come together to create something greater than the sum of its parts can feel more like magic than science.
While they might prize prosciutto in Italy, savour saucisson in France and cheer for chorizo in Spain, the UK has bacon – possibly the best thing that’s ever happened to pork. It can be streaky, smoked, sliced or diced, but when it hits the frying pan, sizzles and gives off that unmistakable aroma, it always makes us feel just that little bit better.
A bacon sandwich is an undeniable cornerstone of British cuisine, but there’s so much more you can do with a few rashers. Next time you get a craving for bacon, try one of these recipes from the best chefs and food writers in the UK. They still let bacon do its smoky, salty, piggy thing, but amp things up a bit with some seriously tasty flavour combinations and beautiful presentation.