Cornish Outdoor-Reared Smoked Bacon Chop 500g

Cornish Outdoor-Reared Smoked Bacon Chop 500g

Cut from the loin which has been dry cured and beech smoked the same way as our smoked back bacon rashers. A juicy hunk of bacon smoked to enhance the essential flavour of the bacon. Best grilled.

It gives you the best of both worlds: the meaty thickness, satisfying bite, and juiciness of a fresh pork chop, combined with the deep, savoury, smoky-salty flavour of cured bacon. Because it's already cured, it cooks quickly on the griddle or pan and pairs brilliantly with sweet glazes like maple, honey, or pineapple.

Pack contains 2 x 250g bacon chops

Why Choose Primrose Herd Pork?

• Award-Winning Pork
• Traditional Cornish Butchery: Expertly prepared by hand to order.
• Outdoor Reared: High welfare standards for superior meat texture.
• Rich Natural Flavour: Perfect for roasting, searing, or slow cooking.
• Chilled Delivery: Eco-friendly vacuum packaging delivered directly to your door.

Weight: 500g - 2 x Chops

Packaging: Vacuum-sealed, chilled in recyclable packaging.

Origin: Cornwall, UK

Storage: Keep refrigerated below 4°C.

Delivery:  Mainland UK only (excluding NI). Shipped via express delivery in high-quality packaging and insulation.

👨🍳 Chef’s Tip: Master the Perfect Bacon Chop

1. Score the Rind (Prevents Curling)

Bacon chops come with a thick layer of fat and skin along the outer edge. Use a sharp chef's knife to slice shallow diagonal cross-hatches through the rind (or make small vertical nicks every 2 cm). This prevents the fat from shrinking faster than the meat, which would otherwise cause the chop to curl up in the pan.

2. Render the Fat Cap First

Do not throw the chop flat onto a scorching hot pan right away.

• Heat a heavy skillet or cast-iron pan over medium heat with just a light drizzle of oil.

• Use tongs to stand the chop upright on its fat edge for 2 to 3 minutes.

• This renders out the rich bacon fat into the pan, crisping up the rind into delicious crackling before you even touch the meat to the surface.

3. Gentle Medium-Heat Sear (No High Heat)

Lay the chop flat in its own rendered fat. Cook over medium heat (not high heat) for about 3 to 4 minutes per side. Because cured pork contains natural salts and sugars, high heat will char the exterior into bitter black spots before the center warms through.

4. Glaze at the Very End

Bacon chops love sweet, tangy accompaniments. During the last 60 seconds of cooking:

• Turn the heat to low.

• Brush both sides with a glaze made of 1 tbsp maple syrup (or honey) mixed with 1 tbsp whole-grain mustard and a splash of apple cider vinegar.

• Flip once so the glaze bubbles, caramelizes, and coats the chop in a sticky, glossy sheen.

5. Mind the Temperature & Rest

Because it's cured, a bacon chop stays pinkish even when cooked through. Aim for an internal temperature of 63°C–65°C. Transfer to a warm plate and rest for 3 to 5 minutes so the juices settle.

Perfect Pairings

Serve your glazed bacon chop with a fried egg, buttery cabbage, crushed root vegetables, or roasted apples to cut through the rich, smoky cure.