Berkshire Smoked Rind-On Back Bacon
Smoked Back Bacon with the rind on, produced from Berkshire outdoor reared pigs.
Dry cured for 21 days and then naturally Oak Smoked for around 14 hours. No added colourings or water, just mouth-watering bacon.
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Our Berkshire Smoked Rind-On Back Bacon is from Free-range Berkshire pigs.
Berkshire pigs are a rare breed of pig originating from the English County of Berkshire. The free-range pigs are allowed to roam throughout the day searching for shoots, roots and anything tasty to eat. Because of this the net result is a deliciously tasty and tender product.
Traditionally dry cured for 21 days and then naturally Oak Smoked for around 14 hours. There is no colouring, water or chemicals added during our smoking process, just time and traditional techniques polished over the years to produce this amazing smoked back bacon with a mouth-watering flavour.
If you are making a bacon sandwich this is the perfect choice.
All our products are suitable for home freezing so you can pull out a pack for any day and defrost in a few hours.
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