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.

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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