One of only two meat varieties and very popular is this classic mix of ingredients and as far as I know without Greek or Cypriot connection!
Cheddar (12th century origin from the Somerset village of Cheddar) is the most popular type of cheese in the UK (51% of the country’s annual cheese market). Surprisingly ‘cheddar cheese’ has no PDO in the EU and so the name is widely used. Strong, mature/vintage cheddars need to be matured for up to 15 months, sometimes more and have a sweet, nutty flavour and so a good complement to salty bacon.
Bacon is all about flavour. I use lean back bacon trimmed of all its fat before I dice and bake it. I also bake the trimmings separately in a low oven and return the clarified fat to the mix so the full flavour of bacon is retained without ever biting in to bits of fat. I of course don't add even a smidgeon of salt to what are already salty ingredients.
Cheddar like all good cheeses is a rich source of high quality protein and in moderation provides essential nutrients including calcium, vitamin D and potassium.
Bacon has been the subject of many conflicting ‘expert’ views. One side of the fence says it’s surprisingly nutritious as it’s rich in Omega 3 fatty acids and so has a positive benefit on heart and body. The other side says every bacon sandwich eaten knocks half an hour off your life. My take on this is that a little bit of what you fancy is ok and Saffins are small!
Saffins® are savoury muffins, yet so much more!