For many Britons, the day begins with bacon. In cafés, pubs and kitchens throughout the country, rashers sizzle in the pan as part of the famous full English breakfast. What’s less well known is that much of that bacon comes from the Netherlands. Almost all the bacon Westfort produces is sold to the UK.

The UK is a key strategic market for us,’ says Westfort’s CCO Arnold Burger. ‘We’ve been supplying bacon to this market for years.’ What makes Westfort’s bacon so popular with British customers is the skill that goes into making it. UK retailers demand very high standards and have very specific requirements. Meeting them calls for precision at every stage in the process. ‘Consistent fat distribution, for example, is very important for the British,’ explains bacon production manager Szymon Wukuluk. ‘The fat layer has to be the same thickness across the eye and the tail.’ Supermarkets often specify a maximum thickness of 8 to 10 millimetres. Because every pig is different, trimming the fat is an extremely precise job that can only be performed with the right expertise.’  

The perfect fat layer, perfectly smoked

Once the fat has been trimmed, the backs are cured with salt, then transferred to chillers to rest and allow the salt to be evenly absorbed. For certain products, the bacon is then lightly smoked. This is done using friction smoking – a traditional method in which beechwood rods are pressed against a rotating rasp. The friction produces smoke without the use of artificial additives. ‘Last year, we invested in new smokehouses, so the smoke now coats the meat much more evenly. ‘That gives you consistent quality and the distinctive smoked flavour that British consumers like,’ explains Szymon.

KDV offers added assurance

Dutch pigs are inherently wellsuited to bacon production. This, combined with the knowledge and experience across the chain, has made the Netherlands a long-standing supplier to the British market. The KDV concept offers added assurance. ‘One of KDV’s strengths is that we can operate as a closed chain,’ Arnold explains. ‘That means transparency, traceability and additional standards, for example, regarding animal welfare or feed. These guarantees are well aligned with the reliable quality that British and Irish retailers and consumers want.’   

Back bacon vs streaky bacon

Back bacon is the most popular type of bacon in the UK. It’s cut from the back of the pig and has a good balance between the lean meat and the thin layer of fat. This gives the bacon a firmer texture, which suits British tastes. Streaky bacon, on the other hand, comes from the belly and has more fat. This type is more popular in countries like the US, where the preference is for crispy bacon.