Got a recipe that calls for back bacon and having trouble finding it? Let us show you where to buy it. As an added bonus we have a recipe for a lettuce wrap using back bacon with a creamy parsley sauce.
I was given a gift card to try anything from Porter Road. The opinions expressed in this pot are my own.
My wife's family has an Irish background, so we have been trying out different Irish dishes over the years.
One of the ingredients that I have seen in several recipes is back bacon.
The problem is, time and time again, I have been unable to find it. It doesn't seem to be very common in the United States.
I am excited to say that I was finally able to find me some back bacon and got to try out a recipe I have been waiting for.
Victory!
Now I want to share with others who have been trying to source this ingredient, where they might find it.
The answer - Porter Road.
What is that?
?️ Porter Road
Porter Road is a meat company that sources meat directly from small family farms in Kentucky. They have taken their business nationwide, so if you live in the contiguous 48 states you can have their meat shipped directly to your front door.
Shop For - Porter Road Cured Back Bacon
For the pork lover, you will notice their pork is a darker color than grocery store pork. This is due to diet and that the pigs aren't given anything to get them ready for the market faster. That's more time to develop flavor.
You can taste the quality of the product. They get my recommendation. I'm confident that if I was able to try other back bacon that Porter Road would still be my favorite.
? Other Places to Find It
Great question. Porter Road is the only place I have found it, ever.
When I have looked for it, I have checked out independent butcher shops. There has to be one somewhere that has it. Especially if they are in an area with a larger Irish influence.
In case you aren't familiar yet with Back Bacon - maybe you just want it for a recipe or you just came here to learn what it is, let me enlight you.
? What is Back Bacon?
When you think of bacon, what you are normally thinking of is cured pork belly that is smoked. Back bacon comes from a different part of the pig - the loin, which is located in the middle of a pig's back - hence back bacon.
This area is leaner than pork belly.
Take a closer look at it:
As you can see, the top part of the meat looks like what we are used to when it comes to bacon. The lower part looks more like Canadian bacon. I like to call back bacon the best of both worlds. It's like getting to eat both ham and bacon at the same time.
?? Versus Canadian Bacon
Canadian bacon is similar to back bacon as it too is cut from the loin. However it differs in two ways:
- It's not cut into rashers, but into circles
- It's doesn't have that streak of fat you see in back bacon
Canadian bacon is more similar to ham in flavor than bacon. Although ham comes from the leg, not the loin.
If you can't find back bacon you may give Canadian bacon a try in your recipe. In most cases it's closer than using regular American bacon.
? Peameal Bacon
You may also find something called Peameal bacon. I used to be able to find it in a local grocery chain but stopped seeing it anywhere in recent years. It is from the loin and looks a lot like Canadian bacon.
The name comes from the fact that is rolled in ground yellow peas to extend shelf life. The practice has long been replaced by yellow cornmeal instead.
This form of bacon is unsmoked.
? How to Cook
What is the best way to cook back bacon?
Here are two methods I tried - sauteed in a cast iron pan and baked in the oven
Place the bacon on a cast iron griddle. Mine is a Lodge and I like to use my Induction Burner as it heats up amazingly fast.
Unlike regular bacon, you only need 1-2 minutes per side, so it cooks up super fast. I put it on a plate with a paper towel to help wick away any excess grease.
The oven method is super simple to.
- Preheat the oven to 350 degrees
- Arrange the bacon on a sheet pan without any of the pieces touching
- Bake for 12 to 15 minutes until crispy. You will be able to smell it.
The oven method will make for a more crispy end product. I actually like my bacon what I call on the hammy side, still crispy, but not too the point where it's brittle. My wife prefers the oven method, as she likes her bacon super crispy.
? Recipe
Just in case you haven't found a back bacon recipe, or you could use another one, I wanted to share one with you when I was trying out back bacon for the first time.
It's a lettuce wrap that is filled with back bacon and topped off with a creamy parsley sauce. The parsley sauce is a recipe from Rachel Allen, my favorite Irish chef. I love her cookbook - Rachel's Irish Family Food.
There were so many great recipes in it, I just had to have the book after looking at it when I was last in a library.
I made the recipe using Tennis Ball Lettuce that I grew in my garden. It's a type of butter lettuce. You can use any type of butter lettuce, Bibb, or Boston lettuce you find at the store/market.
Back Bacon Lettuce Wrap with Parsley Sauce
Ingredients
For the wrap
- 14 oz Back Bacon
- 1 head butter, Bibb, or Boston lettuce
For the parsley sauce
- 14fl oz) whole milk
- A few slices of carrot
- A few slices of onion
- 8 tbsp Italian flat leaf parsley
- 1 sprig of thyme
- whole black peppercorns
- 1 oz butter
- 1 oz all purpose flour
- kosher salt to taste
- 1 tsp Dijon mustard
Instructions
Prepare the Sauce
- Combine the milk, carrots, onions, 1 TBSP parsley, thyme, and peppercorns in a large sauce pan.
- Bring the milk to a simmer. Cook for 4-5 minutes.
- Remove from the heat. Allow to steep for 10 minutes.
- Strain the milk into another container.
- Melt the butter in the large sauce pan.
- Stir in the flour, mix to combine, and cook for about 30 seconds, stirring constantly.
- Stir in the strained milk. Bring to a simmer, stirring regualry.
- Set sauce aside while you prepare the bacon and lettuce. Keep on low to keep the sauce warm.
Cooking the back bacon
- Heat a griddle or frying pan over medium high heat.
- Add the back bacon. Cook in batches, without any of the bacon touching.
- Cook for 1-2 minutes per side til brown.
- Remove to a plate lined with paper towel. Repeat until all bacon is cooked.
Putting together the wraps
- Remove the leaves starting from the bottom of the lettuce head.
- Clean the leaves off with water. Use a salad spinner or a towel to dry them.
- Take one leaf of lettuce and lay it flat. Add two bacon rashers. Drizzle the sauce on top.
- Repeat for as many wraps as you want. Save any portion of unused ingredients in the fridge.
Notes
- Preheat the oven to 350 degrees
- Arrange the bacon on a sheet pan without any of the pieces touching
- Bake for 12 to 15 minutes until crispy. You will be able to smell it.
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nikolaus subotsch
no back bacon on their web site, are you sure about Porter Road?
Eric Samuelson
Absolutely. They are out of stock of it currently. They source from small farmers only, so they have gabs in availability on certain things.