The Ginger Pig Bacon Naan Roll

Bacon naan roll

Fred Astaire and Ginger Rogers. Asha Bhosle and Mohammed Rafi. Lady Day and Prez. Bun Maska and Chai. There are some things in life so perfectly matched – such winning combinations – that you wonder quite what anyone did before they came along.

Most people thought we’d been at the bhang again when – long back – we aired the idea of serving bacon in a naan bread. You’re paagal, they said. A fool’s errand, scorned others. Why mess with a classic? It can’t be improved. And what the devil do Indians know about bacon? Etc…

And yet we had a hunch. A vision. A needling urge to bring a bit of Bombay and a bit of London closer together. Arduous (really!) rounds of bacon tastings ensued. Endless batches of dough were pounded. Forearms were singed in the tandoor. We faced agonising decisions over condiments. And then, finally, we had something we were proud to serve you. And – we can shyly admit – over time, the Bacon Naan Roll has garnered something of a following. Marina called it ‘a thing of loveliness’ – even ‘GAWJUSS’ – and Time Out listed it in their Top 10 Meat Dishes. It could well be the most tweeted-about bacon sandwich in London.

We take bacon direct from the char-grill and place it in a freshly baked naan, with the slightly genius combination of chilli-tomato jam, cream cheese and herbs. As far as we know, it’s the only bacon sandwich in London (and possibly, the world) where the bread is baked to order: each naan is cooked within seconds in the searingly hot tandoor ovens.

And earlier this year, we asked the question – if bacon and naan are so damn good together – then what if we got hold of the best bacon money can buy? It stands to reason that this would be nothing short of phenomenal.

And thus, we introduce you to the (limited edition) Ginger Pig Bacon Naan Roll.

For a short time only, in addition to our regular bacon naan roll, you can order a version with bacon from acclaimed rare breed specialists, The Ginger Pig. Streaky bacon from Tamworth, Berkshire, Old Spot and Plum Pudding pigs, dry-cured for five days with rock salt and demerara sugar, then cold-smoked over oak chips. It’s a stronger, tastier, saltier bacon. A bit more badass, if you will. Served up in our naan, it’s a simple plate of awesomeness, all for you.

We introduced the Ginger Pig Bacon Naan Roll as a Limited Edition, but it was so well received we put in on the menu for good. Breakfast is served between 8am and 11.30am Monday-Friday, and between 9am and 12pm Saturday and Sunday. Click here to book.

About The Ginger Pig

The Ginger Pig began life over 20 years ago with a near-derelict farmhouse, an accidental farmer and three Tamworth pigs. They now run more than 3,000 acres of farm and moorland and work with a group of like-minded farmers to supply their London butchery shops and a handful of restaurants. The Ginger Pig’s breeds include the ginger Tamworth, the black Berkshire, the Old Spot and the Plum Pudding – a Tamworth/ Berkshire cross which produces pigs that are orange with black spots. Sadly there are fewer than 500 registered breeding Tamworth and Berkshire pigs left in the UK, and they remain at risk on the Rare Breeds Survival Trust watch list. The work of The Ginger Pig is helping to make sure we don’t lose these these heritage breeds forever.

www.thegingerpig.co.uk

Read the café stories

Suggested Reading

See the journal

Ayesha Erkin shares one of her delectable date recipes

We’re turning page after page of Ayesha Erkin’s recipe book Date of the Day, featuring 30+ recipes for the modest date – timely for breaking fast and after. Our dear friend Ayesha has now kindly shared a recipe for you to make at home. Try it this Iftar or any time you need a salty-spiced sticky treat.

Celebrate Iftar with Dishoom

The holy month of Ramadan is upon us, when Muslims around the world fast daily from dawn till dusk. It is a time of private worship and spiritual discipline, but also of shared joy and abundant feasting. Families and communities come together at suhoor, the pre-dawn meal, and at iftar, the evening meal, to break their fasts with copious, delicious dishes. Join us on 7th April for our own Iftar celebration – for an evening of feasting and live music.

Caring hands at Ramadan

Ramadan

We often find it too easy to hurtle through the days, in an attempt to outpace the bustling city – be it London or Bombay – which always seems to be running away like a steam-engine train on a rickety track. Occasionally, it does us good to pause for thought, to disembark the carriage and sit on the platform awhile.

Dishoom's Cheese & Masala Sticks Recipe

The month of Ramadan may be a period of fasting but it’s equally synonymous with feasting. Iftar – the evening meal with which Muslims break their fast – is an occasion for eating favourite dishes and indulging in the naughtiness of moreish snacks after a day of abstaining, and these cheese-and-pastry twirls make the perfect snack.