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Back Bacon

Our British back bacon rashers are slightly smaller than the large commercial brands.  This is because our bacon is dry cured rather than injected with brine.  So when you cook the bacon there is no white residue oozing from the rashers.
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Using the only the best part of the pig, the rear of the pig, otherwise known as the porkloin, it is de-boned and trimmed by our own butchers.   We then massage our own cure into the pork and leave for  approximately 21 days

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    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.
    £5.10
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  • UnSmoked Rind-On
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    Tamworth Smoked Rind-On Back Bacon
    Smoked back bacon with the rind on produced from Tamworth outdoor reared pigs.   Dry cured for 21 days and then naturally Oak Smoked for around 14 hours.  No added chemicals, colourings or water, just mouth-watering bacon.
    £5.10
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  • Smoked Rindless
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    Smoked Rindless Back Bacon
    Traditionally dry cured for 21 days and then Naturally Smoked over Oak Chips for around 14 hours.
    £5.10 – £32.75
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  • UnSmoked Rind-On
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    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.
    £5.10
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