Bacon holds a unique place in professional kitchens. It’s part of our language, our memories, and for many, their ideal last meal. James Beard once said he’d choose bacon and eggs if facing the gallows—and he wasn’t alone. Records from Texas show bacon featured in up to 20% of last meal requests before the practice was stopped.

Even extreme eating blogger Craig Harker had to admit defeat when attempting a 100-slice bacon sandwich—he managed 38 before calling it quits. But true to bacon’s pull, he was back cooking with it soon after. Few ingredients have that kind of hold.

Bacon Is for Everyone

As Tom Parker Bowles put it: “Gloriously democratic, bacon cares little for class, cash or snobbery.” It’s found on greasy spoons and fine-dining menus alike. Even astronauts aren’t exempt—Tim Peake requested bacon sandwiches in space, with Heston Blumenthal developing a zero-gravity-friendly version.

Why Bacon Is Irresistible

There’s science behind bacon’s appeal. According to cognitive psychologist Dr Johan Lundström, it’s the “perfect olfactory storm”.

• Fat + protein – Our brains are hard-wired to crave them.
  
• Depth of flavour – A balance of salt, sweet, umami, and slight bitterness.
  
• Irresistible aroma – The smell alone can trigger hunger.
  

In a hot pan, bacon crisps up thanks to the Maillard reaction, delivering deep, savoury notes and that unmistakable texture chefs rely on.

The Bacon Sandwich: A British Favourite

The bacon sandwich remains one of the UK’s best-loved dishes. It’s simple, adaptable, and satisfying.

• Classic approach – Add CHEF Assured Ketchup or Brown Sauce.
  
• Upgrade it – BLTs, bacon and brie, chicken and bacon, or a twist on egg mayo.
  
• Customise – Offer smoked or unsmoked depending on customer preference.

It’s one of the easiest ways to let bacon shine.

Bacon Adds Depth and Versatility

Bacon, particularly smoked streaky, adds richness to stews, sauces, and lean proteins. Use it to wrap chicken, pork fillets, monkfish, or even asparagus. Its natural saltiness lifts the overall flavour without overpowering other ingredients.

Vegetable Side Ideas

• Sauté chopped bacon until crisp, add garlic, then toss in blanched cabbage or CHEF Assured peas. Finish with double cream and black pepper.
  
• Try braised lettuce and peas with bacon in chicken stock—ideal with roast meats or pigeon breasts as a starter.
  

Pasta with a Kick

Create a Calabrian-style sauce by browning unsmoked back bacon with garlic and CHEF Assured chilli flakes. Add tinned tomatoes and simmer. Serve with spaghetti for a simple, robust alternative to ragu.

Bacon Bits: Big Flavour in Small Pieces

Crispy bacon bits can add crunch, texture, and depth.

How to make them:

1. Cook smoked or unsmoked streaky bacon until crisp.
   
2. Drain and chop finely.
   

Use them to:

• Top salads, soups, pasta, risottos, or baked potatoes.
  
• Serve on loaded fries—The Otley Burger Company has recently added Bacon Fries with baconaise, cheese and onions to their menu.
  

Baconaise: Creamy Bacon Mayo

Baconaise is a simple but impactful way to add bacon flavour to burgers, sandwiches, or dips.

Method:

• Cook 4–6 bacon strips, save 2 tbsp of the rendered fat.
  
• Blend egg yolk, mustard, lemon juice, and salt.
  
• Slowly add warm bacon fat, then blend in neutral oil.
  
• Add two strips of crumbled bacon for texture.
  

Quick alternative:
Mix blitzed bacon into CHEF Assured Mayonnaise.

Use it on buns, as a dip, or thin with vinegar for salad dressings.

Bacon in Classic Dishes

Bacon isn’t always about crispness. In Dublin Coddle—an Irish stew of bacon, sausages, onions, and potatoes—bacon is gently simmered to create a soft, savoury texture.

This dish gained attention when chef Hugh Corcoran added it to his London menu, receiving both criticism and cult praise. It’s a reminder that bacon’s role can be comforting and nostalgic, as well as bold and indulgent.

No Waste: Use Every Bit

Rendered bacon fat is valuable in any kitchen. Use it for:

• Frying roast potatoes or bubble and squeak
  
• Adding depth to beans or warm dressings
  
• Replacing butter in savoury pastries
  
• Making bacon and cheese scones with chives or wild garlic
  

Why Choose CHEF Assured Bacon?

The CHEF Assured bacon range is built to meet the demands of busy professional kitchens, offering consistent quality and reliable performance. Available in both smoked and unsmoked back bacon, the select range comes in 4 x 2.27kg and 4 x 2kg formats to suit a variety of kitchen operations. Produced by our BRC AA grade supplier, every rasher is cut from carefully selected A grade pork sourced through our independent supply chain. With in-house smoking for the smoked range, you can expect full-bodied flavour and uniform slices that deliver on quality in every pack.

Final Thought: A Staple for Every Kitchen

Whether in a sandwich, a pasta sauce, or as a flavour base in a stew, bacon continues to deliver. As Dr Lundström said: “When combined with its powerful odour, resistance to bacon is futile.”

Let CHEF Assured bacon do what it does best—bring satisfaction to every plate.