Remove the slab bacon from packaging and pat away any excess
moisture.
Dice into even sized chunks if your recipe requires this.
Pre heat your heavy based frying pan until it sizzles when you
add a drop of oil.
No need to season this meat as the cure will of done this for
us.
Don't overcrowd the cooking base, add the diced bacon and toss
in the pan being careful.
Cook over high heat turning regularly until a rich,
caramalization takes place then reduce heat to medium to continue
cooking until golden and cooked through.
Alternatively leave as a slab and cook in a pot with lentils,
haricot beans or a classic French casserole.
The meat will become more firm as it cooks, gently press with
your thumb, the more spring back you get the hotter the protein
cells have expand which means the more well done your meat is.