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Bacon ribs
Cured pork ribs — an old-fashioned, deeply savoury cut.
£10.99 per kg
A traditional cut that has almost disappeared from supermarkets. Cured pork ribs are salty and full of flavour, and they are the classic base for pea and ham soup or a pan of broth. Simmer them slowly with vegetables and pearl barley, then strip the meat back into the pot. Cheap and enormously satisfying.
Simmer for 1.5–2 hours with vegetables and barley. Do not add salt to the pan — the cure brings plenty.
300–350g per person, or 500g total to flavour a large pan of broth for four.
Salt, Demerara Sugar, Preservatives E252, E250, Raising agent: E500, Antioxidant E301