by Jane Rodmell for All The Best  Fine Foods, a ‘Certified Good Food Fighter‘

I grew up in England where folks take their bacon very seriously. On a return visit to London, I remember standing awestruck in front of a large display case in the basement food court of Selfridges (the big department store on Oxford Street) that was stacked with twenty or more different kinds of bacon all identified with a sign noting place of origin, breed of pig and nature of cure and smoke. They all looked so amazing I was tempted to buy a few slices of each and try every one.

We have to search a little harder in our city to find bacon that has real old fashioned taste. Usually it means heading out to a country market in the Kitchener direction, going to the St Lawrence Farmers Market on a Saturday morning or befriending a specialty butcher who has contact with a local pig farmer and good smoke house.

For the All The Best Back Bacon on a Bun we start with a loin of local Berkshire pork – fresh from an Ontario Local Food Plus certified producer. The loin is cured and lightly smoked and then we braise it in a broth flavoured with maple syrup and Dijon. We layer slices of bacon cut from the loin on a crusty roll, with a dab of Dijon, if you like and serve it to you hot, toasted from the grill. It’s very tasty!

To make your own ‘Best Back Bacon on a Bun’ you will need:

A crusty bun, slices of lightly smoked cooked back bacon and additions of your choice- Dijon mustard, Caramelized Onions or perhaps a slice of Ontario Cheddar.

Heat a panini press to about 450°F (230°C). Brush the outsides of the roll lightly with olive oil or melted butter and grill for 8 to 10 minutes until bread is crusty and cheese is melting. If you do not have a press, heat a grill pan or cast iron pan over medium heat. Place roll in pan, weighted down with another heavy pan set on top. Cook for about 3 minutes on each side, checking and adjusting heat until bread is crisp and nicely browned.

Enjoy and all the best.

Jane