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The Unsmoked Rindless Back Bacon is our No1 Bestseller. This cut comes from the loin of our British outdoor reared pigs. We dry cure our bacon by taking our British pork and massage the curing salts into it. Firstly the salt pulls some of the moisture out to allow for some of the salt to move in. This doesn’t happen over-night but approximately over 21 days. The outcome is that this leaves the right amount of moisture and the right amount of salt in the pork to develop the characteristic flavours.
As a result this is the most popular cut of bacon. Dry Cure rindless back bacon makes a very tasty bacon sandwich, but also it is very popular when cooking with bacon because of the depth of flavour.
We do not use any chemicals or colourings when curing our bacon. We only use traditional methods and all of our bacon is produced in a fully-accredited EC facility.
Finally, our succulent Unsmoked Rindless Back Bacon is a one of our multi-award winning meats. Our awards including the Gold Bacon Revolution Award and Gold Bacon Connoisseur Award. We have not entered for the past two years, but prior to that we won Taste of the West Gold for 2012, 2013,2014, 2015, 2016 and the 2017 Gold Award.
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