A recent trip to Wales took us by Trealy Farm.
Correction: A recent trip to Wales took us within 25 miles of Trealy Farm, so we took a big detour from Monmouth out past Usk to visit and pick up some of their delicious charcuterie. James, the co-owner, was very gracious and managed to gather the vast quantities of our Gannet-style order, which was then augmented to heroic proportions through the addition of our travelling companion’s selections.
After a full day’s rest, I felt up to cooking something and this morning’s order was bacon butties, a bacon sandwich usually made with big slices of bread, dollops of ketchup and a “fair amount” of bacon. They are very popular in the UK and go by many names.
The Trealy Farm “Monmouthshire cure” bacon has a good amount of fat on it, which is where all the flavour is. I fried the bacon in its own fat over a medium/medium high flame to get the fat to crisp up properly. Fat renders fat, so I once enough had rendered, I took each piece of bacon, tilted the cast-iron skillet and held each rind underneath the fat until the rind was well-cooked. After I sliced the fresh French loaf from our bread machine and laid out the bacon, I removed the excess bacon fat from the pan, turned off the heat and deglazed the pan with ketchup, mixing and reducing the bacon-y ketchup mixture until it became a thick paste. A dollop of that went on each piece of bread, and laid out four pieces of the thick bacon on one half, topping it with the second slice.
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