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.
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Our Smoked Wiltshire back bacon with the rind on is from outdoor-reared British pigs. 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 an amazing smoked back bacon with a mouth-watering flavour.
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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