2kg bacon loin, either smoked or unsmoked, rind on
Cover the bacon in cold water in a large pot and bring slowly to the boil. If the bacon is very salty there will be a white froth on top of the water, in which case it is preferable to discard the water and start again. It may be necessary to change the water several times, depending on how salty the bacon is. Finally, cover with hot water and the lid of the pot and simmer for 30 minutes per 450g. Add Savoy cabbage to the pot for the last 20 minutes, if desired.