Back Bacon

Back Bacon

Our British back bacon rashers are slightly smaller than the large commercial brands 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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Pork loin or the back of pork is dry-cured for approximately 21 days after massaging our own cure into the pork after it has been de-boned and trimmed by our butchers.

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