Middle Bacon

Middle or Long Back Bacon as it is called in many regions is the loin and belly cured together. The pork is dry-cured for approximately 21 days after massaging our own cure into the pork after it has been de-boned and trimmed by our butchers.

Dry curing uses no added water so when you cook the bacon there is no white residue oozing from the rashers. Our Middle Bacon rashers can certainly fill your plate as they are the two types-streaky and back-still joined together. Choose the Unsmoked or the Naturally Oak Smoked.

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