Thanks to Elisabet Skårberg, Jon Tore Modell, Maria Stangeland, Karl Fredrik Tangen, Ingunn Haraldsen, Morten Ståle Nilsen and Einar Røhnebæk. Extra thanks to Anita Holthe.

And thanks to everyone who tries the recipes!

A catalogue record of this book is available from the British Library

Christopher Sjuve asserts the moral right to be identified as the author of this work

The author and publishers cannot be held responsible for any errors and omissions that may be found in the text, or any actions that may be taken by a reader as a result of any reliance on the information contained in the text, which is taken entirely at the reader’s own risk.

Cook’s Notes:

Bacon: The bacon used in the recipes is smoked bacon.

Eggs: Eggs are medium sized throughout.

Oven temperatures: For fan ovens, reduce the temperature by 20°C. However, refer also to the manufacturer’s handbook for your particular oven.

Measurements: Both metric and imperial measurements are given. Follow either set of measures, not a mixture, as they are not interchangeable.

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Source ISBN: 9780008263522

Ebook Edition © November 2017 ISBN: 9780008263539

Version 2017-10-17

CONTENTS

Cover

Title Page

Preface: Born to love bacon

In search of the first rasher

Etymology – Bacon is life

Modern bacon

Columbus’s Pigs: The first pigs in America