Smoked Back Bacon
£ 8.68 – £ 17.35
500g of back bacon is around 9-12 slices
We dry cure free-range, outdoor-bred pork loin for a week to 10 days in a mixture of salts and sugar.
The loins are then cold-smoked over oak or apple wood for 24 – 36 hours, and then air-dried for a few days before slicing. This process turns fantastically tasty pork into unparalleled smoked breakfast bacon.
In general, the fat will render and turn crispy under the grill or in the frying pan. The lean meat crisps gently and becomes utterly delicious, ready for combining with eggs to make the the best sandwich or the most wonderful full English Breakfast around.
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