We recently sent the legendary Country House Gent some of our smoked rindless back bacon. He has cooked up our delicious bacon in two fabulous dishes. Firstly, the undisputed classic, a Bacon, Lettuce, and Tomato Sandwich or BLT. Followed by the American classic, Bacon Mac ‘n’ Cheese. Thanks so much to Kevin.

When you think of lunchtime eats, nothing satisfies you quite like The BLT sandwich. It’s a bit of a British institution, for good reason, as this combination of fillings featured in sandwiches served as part of an English tea during Victorian times. So, it’s a historical sandwich, although not actually given the name BLT by the Brits then. But it did first appear in British cookbooks during the 1920s, so Victorian Brits were obviously quite partial to it. Across the pond, the sandwich formally known as The BLT became popular during the 1940s, in post-war American diners. It likely evolved from the equally delicious club sandwich and has remained popular ever since.

So, this sandwich has a long history. To do it justice, only use the best bacon. A great sandwich is, after all, a sum of its parts. Failing to prepare is preparing to fail. Great quality ingredients can only result in the best sandwich! Here at Pigs Might Fly, we are proud of the quality of our bacon. It isn’t packed full of water, meaning more bacon, less shrinkage, and no pan full of white scum: Try it here.

Watch Kevin cooking his mouthwatering BLT here.

Traditionally, a BLT features smoked bacon, just as Kevin has. But if you like your bacon unsmoked, don’t feel left out, our unsmoked bacon makes an equally good alternative BLT—more pork, less smoke if that is the flavour you prefer.

Moving on to what is more of a substantial and filling meal, the Bacon Mac ‘n’ Cheese is a fantastic warming and comforting option for a family dinner. Whilst this is a dish that you probably associate with America, again, early forms of pasta and cheese originated back in 14^th century Britain. A dish “Makerouns”, being served in the royal household of Richard Ⅱ. A recipe for “Roman Macaroni” was published in the 15^th century by the Swiss chef Maestro Matino. The recipe was first introduced to America in the late 1700s, and rose in popularity following Kraft introducing a boxed version of the dish in the 1930s.

Adding bacon to Mac ‘n’ Cheese is a stroke of genius, a modern feature on bistro menus. It’s definitely a welcome addition in our opinion. Bacon makes a regular Mac ‘n’ Cheese taste better! Serve it as a main meal, with a side of salad if you like. Or add it as a substantial side, the bacon flavour pairs so well with the creamy and slightly tangy sauce.

Watch Kevin share his delicious recipe, all cooked on his longboat, with his partner Lisa here.