Bacon - Not Just For Butties
These two easy and delicious bacon recipes, from West-Country curers Case & Sons, are perfect for summer dining. Case & Sons Wiltshire cure bacon was first sold in the small town of Trowbridge in 1877 when Harvey Case opened the doors to his family butchers.
After 130 years in the business and only a slight geographical shift to neighbouring Wiveliscombe, their century-old Wiltshire cure recipe has hardly changed.
A classic dish of smoked bacon served with pasta and a creamy parmesan sauce.
Prep Time 10 mins
Cook Time 10 mins
- Cooked fettuccine pasta
- 200g (3oz) diced Case & Sons smoked bacon
½ small onion, finely sliced
- Olive oil
- 250ml (8½fl oz) double cream
- 120g (4¼oz) Parmesan cheese, grated
- 2 egg yolks
- Freshly ground black pepper
- In a frying pan add a little olive oil and fry the Case & Sons bacon until golden, add the sliced onion and cook until soft. Add the double cream and cook for 2 mins, mix in 100g of the Parmesan.
- Bring a pot of water to the boil and quickly drop the pasta into it to heat it up. Drain and add into the Carbonara sauce, take off the heat and add the egg yolks, stirring vigorously.
- Serve straight away with garlic bread and a good twist of freshly ground black pepper.
Courgette & Bacon Soup
A light and summery, rustic broth made using courgette, bacon and any extra vegetables you may have.
Prep Time 30 mins
Cook Time 60 mins
- 500g Case & Sons Bacon
- 500g courgette, grated
- 2 medium onions, diced
- 1 large leek, finely sliced
- 2 cloves of garlic, finely diced
- 2 bay leaves
- 2L chicken stock
- Salt & pepper
- 5 sprigs fresh thyme
- 4 sticks celery, finely diced
- 250ml white wine
- 2 carrots, grated
- Chop the bacon into small pieces and add to a large soup pot. Fry until most of the fat has rendered down and the bacon is golden in colour.
- Add the onions and garlic, and cook them until softened and translucent.
Add the rest of the prepared vegetables along with the bay leaves, thyme and white wine. Place on a tight fitting lid and allow the vegetables to steam for about 10 mins.
- Add the chicken stock – approx 2l but add a bit more if you feel the soup is not wet enough.
- Allow the soup to cook for a further 30 mins, seasoning to taste and either serve immediately or allow to cool and serve the next day.