Back Bacon

Back Bacon

Our British back bacon rashers are slightly smaller than the large commercial brands.  This is because our bacon is dry cured rather than injected with brine.  So when you cook the bacon there is no white residue oozing from the rashers.
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Using the only the best part of the pig, the rear of the pig, otherwise known as the porkloin, it is de-boned and trimmed by our own butchers.   We then massage our own cure into the pork and leave for  approximately 21 days

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  • Smoked Rind-On
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    Smoked Rind-On Bacon

    Smoked back bacon with the rind on. Approx. 10-12 rashers Dry cured for 21 days and then naturally Oak Smoked for around 14 hours. No added colourings or water, just mouth-watering bacon.
    £5.10
  • Smoked Rindless
    0 out of 5

    Smoked Rindless Back Bacon

    Traditionally dry cured for 21 days and then Naturally Smoked over Oak Chips for around 14 hours.
    £5.10£32.75
  • 0 out of 5

    Unsmoked Rindless Back Bacon

    Lean unsmoked rindless back bacon. Approx. 10-12 rashers
    £4.70
  • 0 out of 5

    Unsmoked Rind-On Bacon

    Unsmoked Wiltshire back bacon with the rind on. Approx. 10-12 rashers
    £4.70
  • Smoked Rind-On
    0 out of 5

    Tamworth Smoked Rind-On Back Bacon

    Smoked back bacon with the rind on. Approx. 10-12 rashers Dry cured for 21 days and then naturally Oak Smoked for around 14 hours. No added colourings or water, just mouth-watering bacon.
    £5.10
  • Unsmoked Rind-On Bacon bacon
    0 out of 5

    Tamworth Unsmoked Rind-On Back Bacon

    Unsmoked Tamworth Back Bacon with the rind on. Approx. 10-12 rashers
    £4.70
  • 0 out of 5

    Berkshire Unsmoked Rind-On Back Bacon

    Unsmoked Berkshire back bacon with the rind on. Approx. 10-12 rashers
    £4.70
  • 0 out of 5

    Berkshire Smoked Rind-On Back Bacon

    Smoked back bacon with the rind on. Approx. 10-12 rashersDry cured for 21 days and then naturally Oak Smoked for around 14 hours. No added colourings or water, just mouth-watering bacon.
    £5.10