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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Select optionsQuick ViewBerkshire 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. New packs sizes available - 240g/1kilo packs£3.60 – £14.75Select optionsQuick View -
Select optionsQuick ViewTamworth Smoked 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. Available in 240g or 1 kilo packs£3.70 – £14.75Select optionsQuick View -
Out of stock
Select optionsQuick ViewSmoked Rindless Back Bacon
Traditionally dry cured for 21 days and then Naturally Smoked over Oak Chips for around 14 hours. Please note our new 240g or 1kilo pack sizes£3.60 – £32.75Select optionsQuick View -
Select optionsQuick View
Smoked Rind-On Back Bacon
Smoked back bacon with the rind on. Dry cured for 21 days and then naturally Oak Smoked for around 14 hours. No added colourings or water, just mouth-watering bacon. Note new pack sizes of 240g and 1 kilo pack£3.60 – £14.75Select optionsQuick View
