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“We give our goats a life they wouldn’t have had”

There’s a dark side to the goat milk industry, but the Cole family is doing something about it. Lucas Hollweg travelled to Broughgammon Farm, near Northern Ireland’s wild Antrim coast, to discover a story of enterprise, survival… and possibly the best bacon you’ve ever tasted

delicious. 2018 PRODUCE AWARDS WINNER

PHOTOGRAPHS DAVID CHARBIT STILL LIFE STUART WEST

WHAT MAKES THE GOAT BACON WORTHY OF A PRODUCE AWARD?

There’s a great balance between the cure and the meat, with a hint of smoke and just the right level of salt and fat. It turns beautifully crisp when cooked. “We started off with a basic cure and haven’t changed it much,” says Millie Cole (pictured far right). “We smoke it for a very short time, so the flavour is there, but it isn’t too strong.” Then there’s the sustainability of the farm as a whole. All in all, a worthy winner of a delicious. Produce Award in the From the Field (Artisan) category.

WHAT THE JUDGES SAID

Chef and TV presenter Andi Oliver: “Better than most pork bacon.”

Food writer and chef Gizzi Erskine: “Outstanding – the best thing I tasted at the finals.”

Food writer Lucas Hollweg: “It’s just a brilliant thing.” delicious. editor Karen Barnes: “I’ve never tasted bacon like it – so much flavour, so deeply savoury, just the right level of salt… It’s a marvel.”

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About Delicious Magazine

June brings warm sun and a new issue of delicious. packed with even sunnier food. Enjoy fabulous recipes that add a new dimension to barbecue fare, the 5 best Italian sauces for summer, Georgina Hayden’s pack-and-go feast, Jason Atherton’s brilliant pizza recipe and three colourful, fruit-filled pavlovas. Something summery to drink? How about some wonderful homemade elderflower fizz. Plus, don’t miss our easy 5-ingredient midweek recipes that will give you more time to enjoy the light evenings and our special 16-page Collector’s Edition, a guide to eating outside. Hooray for a delicious. summer!