Friday, 25 December 2009

Merry Christmas!

We hope you've all been good this year and that you were rewarded with lots of bacon for Christmas. If your stockings were not already full of rashers, check out these bacon-themed gifts you could treat yourself to: this bacon alarm clock which is perfect for getting you up on these cold winter mornings and piggy plasters which make boo-boos better again with the power of bacon.

Tuesday, 8 December 2009

Xmas posting dates

We will be closed over Xmas and the New Year and Royal Mail has announced their last recommended posting dates for Xmas. In order for us to get your orders out in time for Xmas, please ensure that orders are placed and paid for in full by the end of Friday 11th December (GMT).

Friday, 4 December 2009

First orders go out!

Praise Bacon! Baconnaise has finally landed in the UK and we shipped out our first orders today. They should be arriving in your kitchens soon. Congratulations to Adam Watts for being the first customer. Yummers!

Friday, 20 November 2009

Xmas posting dates

We will be closed over Xmas and the New Year and Royal Mail has announced their last recommended posting dates for Xmas. In order for us to get your orders out in time for Xmas, please ensure that orders destined for the UK are placed and paid for in full by the end of Friday 11th December (GMT). For international purchases, we ask that your orders are completed by the end of Thursday 3rd December. We hope you enjoy your Bacon Salt and have a great holiday season.

Thursday, 12 November 2009

Open for business

Hey Bacon-lovers. We're delighted to announce that we're now taking pre-orders for Baconnaise. Simply make your order through the Buy Now buttons on the left and we'll ship your order out once the pre-order is over. Be one of the first in Europe to try this bacontastic delicacy!

Wednesday, 4 November 2009

Prices slashed

We now have Original flavour refills in stock and have slashed our prices to celebrate. Individual 57g jars cost £3.49 but our refill sachets are now only £2.49! They get even cheaper in bulk too. Grab them while you can.

Wednesday, 21 October 2009

Delays due to postal strikes

Due to ongoing staggered postal strikes affecting various parts of the UK, please be aware that your order might take longer than usual to arrive. Rest assured we are doing everything we can to dispatch orders promptly but we appreciate your patience during this industrial action.

Sunday, 11 October 2009

Potato cake recipe

This morning we cooked up some Irish farls with a special ingredient: Bacon Salt. They made a lovely breakfast and were quick and easy to make. Try them yourself!

Bacon Salt Farls

These traditional Irish potato cakes are always amazing in the morning but never quite flavourful enough by themselves. This recipe solves that:

  • 450 g floury potatoes
  • 150g plain white flour
  • 2 tbsp unsalted butter
  • 60 ml milk
  • 2 g Peppered Bacon Salt

Peel and chop the potatoes then boil until done. Mash them with the butter then add to 400 g of the flour. Mix all the other ingredients in adding just enough milk to make a fairly firm dough. Sprinkle the rest of the flour on a flat surface and roll the dough out into squares about 0.5-1 cm thick. Cook the farls on an ungreased griddle at a fairly low temperature until both sides are lightly brown and the potato cakes are cooked in the middle. Make sure you eat the potato farls hot - they are especially scrummy served with bacon and/or cheese and/or butter.

Thursday, 1 October 2009

New veggie recipe

We just posted a great vegetarian recipe - Veggie spaghetti carbonara. We're hardcore baconlovers and love pasta carbonara but hate it when we can't share it with our vegetarian friends and family. Once again, bacon salt came to the rescue!

Vegetarian Spaghetti alla Carbonara

Finally vegetarians can enjoy the wonder that is Spaghetti Carbonara. Just follow these simple instructions:

  • 750 g fresh spaghetti (actually, we find that tagliatelle is much nicer)
  • 300 g finely grated Pecorino Romano cheese
  • 4 eggs yolks
  • 100 ml double cream
  • 2 cloves garlic, crushed
  • 4 spring onions, finely chopped
  • 2 tbsp olive oil
  • 3 tsp Peppered Bacon Salt


Bring a large pan of water to the boil, add 1 tbps of oil and the pasta and cook until al dente. Next, whisk together the eggs, cream and Pecorino and season generously with Peppered Bacon Salt. While the pasta is cooking, lightly fry the spring onion and garlic in an oiled pan for 3 minutes. Drain the pasta, and transfer to a large serving bowl. While the pasta is still hot pour in the egg mixture and toss well to combine (the heat from the pasta should be sufficient to cook the egg). Add the garlic and sping onion and toss through the pasta. Season to taste with more Peppered Bacon Salt and serve immediately. The Bacon Salt replaces the need for pancetta and black pepper. Delicious!

Friday, 25 September 2009

Sweet Bacon Gods!

We've been hearing a lot about bacon sweets and candies recently. And it makes us so happy to hear about others living the dream of making everything taste like bacon! Check out this piggy chocolate and Mo's Bacon Bar. For you DIY bacon lovers, check out this how-to on making Pig Candy. Just don't forget the extra Bacon Salt.

Tuesday, 22 September 2009

Converting Vegetarians

There's a great article over at Grist right now on the holy BLT. It describes how to make the perfet bacony sandwich and discusses bacon's impressive propensity for converting vegetarians. If you're a veggie worrying that delicious slices of pig might tempt your otherwise-ironclad resolve, don't worry - remember that all Bacon Salt is 100% vegetarian and that the Hickory flavour is even suitable for you vegans. Hurrah!

Thursday, 17 September 2009

New recipe

We put up a new recipe today - Bacon Salt quesadillas and absolutely delicious they are too. With our new products just in we'd actually recommend deviating from the recipe slightly - try using Cheddar Bacon Salt and see if you can get away with using slightly less cheese.

Quesadillas: Bacon Salt Edition

  • 500 g tender beef steak, cubed
  • 8 large flour tortillas
  • 100 g Cheddar cheese, grated
  • 150 g Asadero cheese, grated
  • 2 Serrano chilis, finely sliced
  • 2 tomatoes, chopped
  • 2 bell peppers, diced
  • 4 small onions, diced
  • 2 cloves of garlic, crushed and chopped
  • 2 tbsp olive oil
  • 250 ml sour cream
  • 250 ml hot salsa
  • 3 tsp Peppered Bacon Salt
Marinade the beef overnight in the garlic, chilli and 2 tsp of Peppered Bacon Salt. Pour the beef and the marinade into a oiled and heated pan and sear the meat. Add the onions, peppers and tomatoes and fry until softened. Meanwhile, warm a tortilla in a large frying pan and sprinkle a quarter of the cheeses on it. When the cheese starts melting, spread a quarter of the beef mixture on top and flip over to cook the other side of the tortilla. Do the same for the rest of the tortillas filled with cheese and beef before cutting into wedges and serving with sour cream and salsa.

bacon salt quesadilla bacon salt quesadilla

Wednesday, 16 September 2009

Special bacony flavours

We received our stocks of the limited edition flavours Cheddar and Applewood today and have already started shipping out. We tried them at lunch and they are even more delicious than you would expect. Get them now before we sell out! Original will be back on the site once we're restocked.

Thursday, 10 September 2009

International orders now possible

Non-brits rejoice! Now pesky international borders and nation state lines can not longer prevent you from getting your bacony fix. Non-UK orders are now active and we are shipping Bacon Salt worldwide! If you don't live in the UK and still want to get your bacon on, head to our Bacon Salt international orders page to place your order.

Sunday, 30 August 2009

Restocked

Good news! Original is now fully stocked again and all pre-orders will go out on Tuesday when the Post Office opens again. Unfortunately, we are now out of Peppered so Value Multipacks including jars of Peppered are now on pre-order. Of course, if you'd prefer to swap it out for another flavour, we can still dispatch your orders within 24 hours of receiving them.

Wednesday, 26 August 2009

Original restocking

The response has been so great that we've already sold out of the Original flavour. We can still ship out Hickory and Natural immediately, but orders including jars of Original will be slightly delayed while we restock.

Tuesday, 18 August 2009

Nom nom nom

We'll be putting up some more of our favourite recipes soon so watch this space. Also, now the first few orders have been received and people have been trying out their seasonings, our customers are telling us how great it is to be able to buy quickly from the UK without being charged $50 for shipping.

Wednesday, 12 August 2009

Bacon bacon everywhere

The first few orders have been flying out of the door spreading the word of bacon. If you still can't get enough bacon, check out these bacon gumballs and bacon beans!

Thursday, 6 August 2009

Shipping today

Praise Bacon! We've finally got everything set up, we're fully stocked and all pre-orders are being processed for dispatch today. The first lucky customers should be getting their first tastes of Bacon Salt later this week. Delish!

Monday, 27 July 2009

Bacon-o-rama

Congratulations Ashley from Nottinghamshire! You're our first customer to pre-order all four flavours of Bacon salt - Original, Natural, Hickory and Peppered. Let us know which one is your favourite.

Saturday, 11 July 2009

Pre-orders open

Hey Bacon-lovers. We're delighted to announce that we're now taking pre-orders for Bacon Salt. Email us now to get first in the queue for the (vegetarian) piggy goodness.

Monday, 1 June 2009

Almost there

We've been working hard on the website, setting up a nice rasher-esque theme and writing product descriptions and FAQs. Please bear with us while set everything up behind the scenes and get ready to start shipping the first batches of bacon-in-a-jar.

Monday, 18 May 2009

Site launch

Welcome to our new website. We're bringing Bacon Salt to the UK soon. Yum!