HCF are pioneers of nitrite and nitrate-free French bacon in Kenya, which is made with holistically bred pork raised just outside Nanyuki on the Burguret River, near Mt Kenya. This is some of the best pork in Kenya. Bred by Tim Hobbs and his team, the pigs are brought up in a happy healthy environment that is hormone and antibiotic-free. Perfect for a full English breakfast!
Collar bacon comes from the shoulder cut of pork, which gives it a darker colour and stronger flavour. While shoulder meat is leaner than the belly, it does still have some marbling running through it for moisture and flavour.
Cooking Suggestion: Bacon is considered fully cooked when meat changes colour from pink or red to brown. Fat has to be given a chance to render out. Avoid the pan heating up too high too fast as this could give you burnt or rubbery results. So, easy does it, cook the bacon in medium heat for around 10 minutes, turning occasionally until the desired doneness is achieved.
