This post is sponsored by Edwards of Conwy.
In this blog post, I’ll introduce you to the Edwards of Conwy brand and sister company, The Traditional Welsh Sausage Company, before going on to discuss some of the different uses for Edwards of Conwy bacon. You can find my bacon and asparagus tart recipe at the end of this blog post.
“Clouds that look like familiar faces
— Autumn Days, Estelle White
And the winter’s moon with frosted rings.
Smell of bacon as I fasten up my laces
And the song the milkman sings.”
No matter how old you are, you’ll remember singing this upbeat hymn in countless school assemblies. While it might’ve been written with autumn in mind, the familiar memories and traditions it evokes are something we can relate to all year-round. There’s something about the smell of bacon wafting out of the kitchen that has us springing out of bed and bounding down the stairs, as opposed to dragging ourselves out from under the duvet and thumping down each step in a sloth-like manner. It’s one of those nostalgic, comforting aromas that wraps its arms around you like a warm, loving hug; whispering in your ear that everything’s going to be okay.
I’m excited to announce that I’ve partnered up with Edwards of Conwy to create a series of bespoke recipes for each season of the year. First up, I’ve been experimenting with Edwards of Conwy dry cured bacon.
The story of Edwards of Conwy & The Traditional Welsh Sausage Company
Edwards of Conwy
Nestled on the High Street in the quaint historic market town of Conwy on the north Wales coast, you’ll find an old-fashioned, ‘proper’ butchers shop by the name of Edwards of Conwy.
Back in 1984, it dawned upon Ieuan Edwards (one of three brothers born on a family-run farm in Llanrwst, north Wales) that, unfortunately, their farm wasn’t quite big enough for he and his two brothers to farm it. Recognising a need to find his own unique talent, he decided to train as a Master Butcher. Eventually, he went on to open his own butcher’s shop on the High Street in Conwy.
Today, Edwards of Conwy sells the finest PGI Welsh Lamb and Welsh Beef (sourced only from cattle reared in Wales), poultry, game, pork, dry cured hams and bacons, sausages (made using Red Tractor British pork shoulder), pork pies and meat boxes. Highlights include Iberico pork chops, Salt Marsh Welsh Lamb, Welsh Beef tomahawk steaks and chicken ‘cushions’ stuffed with minced turkey and cranberry.
Don’t just take my word for it – Edwards of Conwy has won over 200 awards throughout its 35-year history, including been named Welsh Butcher’s Shop of the Year for three consecutive years, as well as winning Britain’s Butcher’s Shop of the Year in 2014.
The Traditional Welsh Sausage Company
Following the continuing success of the Edwards of Conwy shop, the family launched a commercial production facility 15 years ago on St. David’s Day, under the name of The Traditional Welsh Sausage Company. The Traditional Welsh Sausage Company is responsible for taking the same high-end sausages, bacon, gammon and burgers sold in the Conwy-based butchers shop to supermarkets shelves UK-wide.
Bacon boundaries: Edwards of Conwy bacon
Traditionally cured by hand using 99% British pork loin and air-dried in a conventional manner, Edwards of Conwy’s dry cure bacon has an incomparable taste and texture. These thick, meaty slices put the wafer-thin strips of bacon you normally come across in the supermarket aisle to shame. The Traditional Welsh Sausage Company’s newly launched bigger packs of bacon contain 10 rashers, or 300g of bacon – that’s twice as much as ever before – making them ideal for feeding the whole family.
Once opened, the bacon can either be stored in the fridge for up to two days, or frozen. If you do decide to freeze it, ensure you defrost it thoroughly before cooking and use it all up on the same day; don’t be tempted to re-freeze it.
Different uses
Bacon butties
This bacon tastes spectacular when fried in hot oil until wispy, coffee-brown beads gather on the surface, wedged between bouncy-fresh, butter-blanketed bread. However, it really comes into its own when used as an ingredient for some of the most popular comfort food dishes the British Isles have become synonymous with over the years.
Bacon-inspired British comfort food dishes
From the likes of bacon-wrapped toad in the hole and spaghetti carbonara, to eggs Benedict and bubble n’ squeak, the density of this bacon makes it well-suited to the kind of cherished classics your grandmother would’ve been famous for dishing up.
Bacon and asparagus quiche
Besides perfecting my bacon butty technique, I’ve experimented with a couple of seasonal recipes using Edwards of Conwy’s dry cure smoked and unsmoked bacon. A bacon and asparagus quiche went down tremendously well with my family and friends – not to mention my social media followers – begging the question of whether this typical ‘50s dish deserves (as was once said on Red Dwarf) to be given a chance, or whether it should be left in the past. Don’t forget to share your thoughts in the comment box at the end of this post to help me settle the debate!
Bacon and asparagus tart
My bacon and asparagus tart proved unanimously successful with all who were lucky enough to claim a slice, so this was the dish I ended up taking forward as my tried-and-tested recipe and after three different variations, I’m delighted to have finally settled upon the perfect version.
Packed with purple-sprouting broccoli, British asparagus and spring onions, this recipe makes use of some of my favourite spring veggies.
Paired with other local ingredients like Welsh cheddar (I used organic Hafod for its buttery, tangy taste but feel free to experiment with different varieties) and Hilltop Honey’s lavender honey, it’s the ideal dish for showcasing the capabilities of Edwards of Conwy’s bacon. I used smoked bacon but you could use the original dry cured bacon too; it really is a matter of personal preference.
While I would’ve liked to have used a Welsh goat cheese like Abergavenny or Pant-Ys-Gawn, these rindless varieties are known for their soft and creamy textures. When testing my recipe, delicious as Welsh goat cheeses may be, I settled in favour of French goat’s cheese with a hard rind as the slightly firmer consistency of this cheese makes it more prone to melting, while the rind adds a subtle bitterness to the tart that contrasts beautifully with the sharp sweetness of the honey.
Where to buy Edwards of Conwy bacon
So, what are you waiting for? Pop down to your local Tesco or browse the online Ocado shop for some Edwards of Conwy bacon today. Each 300g pack of dry cured smoked and unsmoked bacon has a recommended retail price of £3.49 (£11.63/kg).
If you live in or near Conwy in north Wales, you can browse the full range of produce at 18 High Street. You can also get your Edwards of Conwy fix at selected food festivals throughout north Wales. If you live further afield, simply use the We Are Edwards Store Finder to find a stockist near you.
Besides the retail range, The Traditional Welsh Sausage Company produces wholesale products in larger quantities for catering and food service customers. Stockists include Harlech Foods and Blas Ar Fwyd.
Keep up-to-date on all the breaking bacon news on Twitter at @WeAreEdwards, on Instagram @EdwardsOfConwy and on Facebook at We Are Edwards.
Love #bacon? Feast your eyes upon @TheRareWelshBit's Bacon & Asparagus Tart, with @WeAreEdwards dry cured smoked bacon! #WeAreEdwards
Edwards of Conwy Bacon & Asparagus Tart
Best of all, it’s quick and easy to make – ready in just 45 minutes including resting time – and you can find all of the ingredients in your local shop or supermarket. Enjoy!
Ingredients
- 4 rashers Edwards of Conwy dry cure smoked bacon chopped into 1” squares
- 375 g ready-rolled puff pastry sheet
- 100 g French goat cheese with rind cut into ½ cm slices
- 100 ml full-fat crème fraîche
- 50 g Welsh cheddar grated
- 1 medium free-range egg beaten
- 100 g purple-sprouting broccoli
- 1 spring onion finely sliced
- 3-4 sprigs fresh thyme leaves only
- 15 g pine nuts
- 1.5 tbsp lavender honey
Instructions
- Preheat oven to 180°C/ 356°F/ gas mark 4 or 160°C/ 320°F/ gas mark 3 for fan-assisted ovens.
- Grease and line a rectangular baking tray with baking parchment paper.
- Remove the ready-rolled pastry from its box and lay it out flat inside the baking tray. Use the pastry brush to line the outer edges with a thin coating of beaten egg. Fold each side of the pastry over and inwards on itself by around 1cm. Tuck each corner in to ensure it doesn’t overlap onto the adjacent side, similar to how you might neatly gift-wrap a present.
- Using a spatula, spread the crème fraîche over the pastry in an even layer.
- Sprinkle the grated cheddar cheese over the layer of crème fraîche.
- Remove the florets from the broccoli, break them into bite-size chunks and intersperse them over the grated cheese.
- Disperse the spring onion and red onion across the tart. Aim to ensure they’re somewhat submerged in the crème fraîche so they don’t end up getting burnt during cooking.
- Remove any woody ends from the asparagus tips and arrange them down the centre of the tart in zig-zagging diagonals, as pictured.
- Place the chopped bacon pieces at regular intervals across the tart, avoiding overlapping the asparagus.
- Dot the goat cheese slices over the tart, again avoiding the asparagus tips.
- Drizzle the honey all over the tart, before scattering the pine nuts and thyme leaves over to finish.
- Brush the remaining egg wash over the outer edge of the tart, and carefully transfer to the top shelf of the oven and bake for 15-20 minutes, until the crust has turned a deep golden brown and the topping is slightly charred.
- Cut the tart into squares and serve hot or cold, teamed with a crisp side salad.
Video
Notes
- My baking tray measures 38cm by 27cm and this is perfectly proportioned for the ready-rolled puff pastry, but you could use a smaller tray; you’d just need to cut the pastry to size.
- Experiment with different kinds of cheeses to find out what you prefer. I’ve also made this tart with Gorgonzola, but it was a little too overpowering for my liking.
- Similarly, don’t be scared to play around with veg combinations. Leeks also work well on this tart (although you might need to cut down on the spring onions and broccoli to make room for them).
- You can use regular honey if you can’t find lavender honey, but the latter gives the tart a pleasant savoury/sweet flavour combination and really complements the goat cheese.
- If you prefer a creamier, more indulgent tart, use a touch more crème fraîche. I’ve also tried using double cream, but this was a little too heavy.
- This tart will keep fresh for up to 2 days in the fridge (if it lasts that long!) and although I don’t recommend reheating it, it tastes just as delicious cold and works particularly well as a lunchbox treat.
Nutrition
Like this recipe? Take a look at some of my other comfort food favourites:
- Welsh rarebit
- Nduja sausage hash with chorizo crackling
- Swiss cheese fondue
- Lamb, leek and mint risotto
- Garlic chicken quesadillas
This post is sponsored by Edwards of Conwy.
This looks so delicious, and that honey sounds incredible! Happy Easter!
I LOVED that lavender honey. It didn’t even last me a week! Need to invest in some more ASAP.
You are so lucky to have such a great butcher close by! This tart looks so delicious, perfect now it’s getting warmer!
Well, it’s a good four-hour or so drive away from my home in Cardiff, but it’s great that I can pick up Edwards of Conwy products in my local supermarkets. I’d love to visit the shop myself one day though!
How perfect would this be for brunch! Love it!
It is lovely for brunch – I took some to work with me in my lunchbox a few times.
This tart looks so lovely! I love that it’s made with frozen puff pastry, too. That makes it so easy!
It’s made with chilled ready-made puff pastry, although the frozen version would probably work out fine too, once defrosted of course 🙂
This tart looks and sounds so delicious and inviting! Perfect for weekend brunch or entertaining friends.. can’t wait to try it!
Thanks Sonia. It is great for feeding a crowd.
I think it’s a rule that anything stuffed in puff pastry is already 100 x more delicious than anything without, but this bacon asparagus tart looks extra fabulous. I love English bacon, but I so rarely see it in our American grocery stores. I am definitely of a mind to make a trip to our butcher now so I can make this delicious tart.
Ahh I know what you mean, I am a sucker for anything pastry-related, although my waistline hates me for it!
This bacon asparagus tart is absolutely beautiful. I could eat this for any meal andy day of the week.
Thank you Kelly, that’s so lovely to hear!
oh my look at that meat counter – I would be in absolute heaven! Loving this recipe – it would be just perfect for Easter or upcoming Mother’s Day!
I know – this is why I’m itching to pay a visit to this shop myself! <3
I love this kind of tart. Honestly it is really just a modernised quiche though! But you don’t need eggs – so that works well for me. Looks lovely – and I’m all for Welsh bacon!
Hmm, not sure about that myself. To me, a quiche is very egg-based and this recipe doesn’t use eggs, so the texture is quite different to that of a quiche.
That lavender honey sounds so delicious! And I wish that butcher was closer to me, all the meat looks fantastic. Perfect in a tart like that, mm!
It really is lovely, I have a bit of a problem I think – I’m getting through around a jar a week at the moment!
That bacon and asparagus tart looks so good! Wonderful combination of ingredients! Bacon here in Italy is so different to what have in UK. I love British bacon and sausages!
Thank you, so glad you think so. I’d love to taste the Italian take on bacon; perhaps I already have – what’s it called?
You sold me at bacon! I love every single thing about this tart, what a wonderful combination of flavors and textures. I would seriously eat this entire thing myself! I may just have to make this for weekend brunch
I’m the same, I just love anything with bacon on it!
This would be to die for on a brunch table! So springy and comforting. Also I completely agree, the smell of bacon brings back so many positive memories for me.
It went down so well with my family and friends! And with me, of course, although I may be a tad biased 😉
Thank you, I’m glad you think so. It’s a delicious recipe and it can be so easily adapted to suit whichever ingredients are in season too! 😀
Thank you for such a great introduction. The tart looks incredibly delicious – I definitely need to try what you suggest.
Aww, thanks April. Glad you enjoyed the post. It is a scrumptious tart and you’ll have fun experimenting with different toppings, I’m sure.
Edwards of Conwy products always look high class! Definitely a fantastic brand that can help so many dishes stand out. The tart is amazing.
They really are a quality brand. Most sausages and bacon you can get in the supermarket is packed with water but this stuff is proper meaty!
I’m such a sucker for this tart! I love the creaminess the creme fraiche adds, and you can never go wrong with puff pastry. Thanks for sharing!
Glad you like it Amanda! I love it. I’ve been enjoying experimenting with different toppings too.
My God it looks so tasty! Must show this recipe to Frenchie, so he can make me a nice bacon and asparagus tarte. Being Danish, I am mostly used to eating Danish Bacon, but I would love to give this a go!
Louise x
Bet you would enjoy it! I am sure Danish bacon would be a tasty topping.
This tart with puff pastry base would certainly be crunchy and the add of creme fraiche is a big plus.
I adore creme fraiche; in my opinion, it makes lots of baked goods taste better – pizza and tarts especially.
Wow! What a beautiful dish this is! Love bacon and asparagus together.
Me too! Such a winning match.
This sounds amazing and looks delicious as well! Love all those flavors! Happy Easter!!!
Thank you. I’m actually making another variation on this tart for dinner tonight!
I’m a vegetarian, but this I must say – that bacon asparagus tart looks incredibly delicious! 🙂 Thank you for sharing this wonderful recipe.
You could definitely adapt it to suit you 🙂 Even without the bacon, it would still be very tasty!
This sounds so dreamy…
Now to just adjust the recipe and ruin it with gluten-free pastry!
Aww, let me know how you get on!
Well, bacon is my favorite, and when someone mentions a special bacon, I am all ears. I absolutely love asparagus tarts, so I find this the perfect combination of flavors. I am making this for my family, but especially for me!
I love bacon too and I agree, quality bacon makes all the difference. Hope you and your family enjoy this tart as much as I do 🙂 I would love to see a pic of how it turned out.