The WRC's
great and
good:
bacon
sandwiches

Nothing quite cuts through an early morning rally drizzle than a chunk of fatty pork hemmed in between two slices of absorbent bread. There’s just something about the reaction between bacon, sauce and a cheap loaf that elevates a simple breakfast snack to the zenith of its greasy excellence.

Out on the stages, it is the superfood that regularly powers an army of spectators who often seem oblivious to subzero temperatures, warmed from the inside by the miraculous properties of Denmark’s most famous export. Back in the service park, the mechanics won’t even consider picking up their spanners until they have filled themselves up with large quantities of pig each morning.

Not even the super-fit drivers are immune to the attractions of bacon. Despite being put on a health regime several years ago, Colin McRae had an arrangement with the Subaru chef when he drove for the team, who would sneakily pass him illicit bacon sandwiches through the motorhome window...

But there are of course many controversies that surround the best way to prepare the humble bacon sandwich. Principally, this revolves around whether or not white or brown bread should be used (white obviously) and that is before you even go anywhere near the dilemma of toasting the bread or even adding sauces.

Some people favour brown sauce while others swear by tomato. The purists, meanwhile, take their sandwiches unadulterated. We’re with the purists. It’s hard to improve on perfection, after all.