Showing 1–12 of 43 results
Unsmoked Dry Cured Middle Bacon. Approx. 4 rashers
Smoked Middle Bacon. Approx. 4 rashers
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.
Traditionally dry cured for 21 days and then Naturally Smoked over Oak Chips for around 14 hours.
Size: 850g – 1.2kg (1.85lb – 2.65lb)