Jump to Main ContentJump to Primary Navigation
Top

The Bacon-Making Kit

BaconKit.jpg

Brb, we're gonna be off makin' bacon for the foreseeable future.

Williams-Sonoma have created this superb kit to create your own homemade, all-natural bacon. By beginning with fresh pork belly, you can use their curing blend to turn it into tasty rashers in just a week.

The kit includes coconut sugar, cracked black pepper, salt, a thermometer and full instructions and recipes. There's enough there to create five two pound batches, which should keep us going for, ooh, a good couple of days.

It's available to buy here for $39.95 (£25).

Related

Foodhackshero1.jpg

9 Essential Creative Food Hacks

electric.jpg

The UK's Coolest Diners

cookieburger.jpg

The Amazing Cookie Burger

bacon.jpg

Delicious Bacon Mustard

richman.jpg

Adam Richman's guide to British Food

bacon-alarm.jpg

Alarm app wakes you up to smell of bacon

Comments

More

People who buy organic food could be killing the environment

And it's not any healthier for you either

by Tom Fordy
02 Dec 2016

Here’s what happens to your body a whole day after drinking Red Bull

Red Bull gives you...

by Emily Badiozzaman
23 Nov 2016

The McDonald's Big Mac recipe is about to get a new ingredient

Things will get hot 'n' spicy for the classic burger

by Tom Fordy
16 Nov 2016

The 20 coolest restaurants in Manchester

15 Nov 2016

The most epic and odd McDonald’s meals you can eat around the world

Grab your passport, you've got a new world tour to plan

by David Cornish
14 Nov 2016

The secret of McDonald’s Coke has been revealed

Yes, you weren't wrong - McDonald's really does have the sweetest Coke of all

11 Nov 2016

The Pret Christmas sandwiches are here

And even the vegans get to join in

by David Cornish
08 Nov 2016

Best warm and boozy drinks for winter

Put some fire in your belly

by David Cornish
04 Nov 2016

Best pub in the UK on how to takeover a pub without gentrifying

by Sam Diss
02 Nov 2016

This East London local has just been named Michelin Pub of the Year

by Tom Fordy
31 Oct 2016