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 air-dried for a few days before slicing. This process turns fantastically tasty pork into sublime Unsmoked Back Bacon, also known as Green Bacon.
In general, the fat on our Unsmoked Back Bacon 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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