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.
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Our Tamworth Smoked Rind-On Back Bacon with the rind on is from pure bred pedigree free-range British pigs.
The Tamworth Pig is prized for producing the very best of bacon. We often refer to this one as the ‘ginger pig’. Considered as one of Britain’s oldest breeds, it has a lean look about it with its long snout and long legs making them excellent rotavators’.
Most noteworthy, the pigs are reared in a free-range environment. This allows them to eat the natural goodness that produces a marbling in the meat characteristic of these native breeds. Consequently this gives us that outstanding juiciness and taste to the bacon.
Traditionally dry cured for 21 days and then naturally Oak Smoked for around 14 hours. We don’t add colouring, water or chemicals during our smoking process. We just need time and traditional techniques polished over the years to produce an amazing smoked back bacon with a mouth-watering flavour.
A hardy pig that lives outdoors all year round, above all they are active and inquisitive. They are great escape artists as well which keeps the farmers busy with the fencing!
Now considered as a vulnerable breed by the Rare Breed Survival Trus
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