A slab lets you choose the cut: thin breakfast rashers, thick pieces for a sandwich or small lardons for pasta. I would portion it for the way you actually cook rather than roasting the entire slab by default.
Thaw safely and portion
Thaw the slab on a tray in the refrigerator; a 2.4kg piece needs longer than a small sliced pack. Keep it cold and use a sharp knife on a stable board. Cut across the slab at an even thickness. Follow the product's storage instructions for portions you will not cook immediately.
For thick rashers
Put slices in a cool heavy pan without extra oil and bring to medium-low heat. Turn regularly while the fat renders. Depending on thickness, allow roughly 12–20 minutes or longer. A rimmed oven tray at 180°C fan / 200°C conventional is useful for a batch; begin checking after 15 minutes.
For lardons
Cut into evenly sized batons and start in a cool pan. Cook over moderate heat, stirring as the fat renders and the surfaces brown. Avoid making some pieces twice the size of others. Fully cook the bacon before combining it with ready-to-eat ingredients.
Check thick portions
For pieces large enough to probe reliably, reach at least 63°C in the middle and rest three minutes. Cure can leave the meat pink even when cooked. Thin rashers need the validated slice instructions rather than an unreliable temperature reading.
This guide is for portions cut from the slab, not a whole 2.4kg roast. For everyday thin rashers, read the bacon guide.
What to make with it
For a complete meal, try Bacon Lardon & White Bean Supper or Crisp Bacon Lardon Potato Hash. Each recipe includes measured ingredients and serving suggestions.
