Smoked back bacon with the rind on. Dry cured for 21 days and then naturally Oak Smoked for around 14 hours. No added colourings or water, just mouth-watering bacon. Note new pack sizes of 240g and 1 kilo pack
Each dry-cure rasher is produced by our British outdoor-reared pigs. Our pigs are given as much space to roam outside as they like because we know pigs that have a good, happy life make the most delicious bacon.
Try some of our bacon recipes
Our amazing bacon recipes are made using our quality award-winning bacon. Try some of our delicious bacon sandwich recipes here.