Smoked Back Bacon
Bacon bursting with beechwood smoked flavours
- Pork bred in the British Isles
- Hand cured and well matured with no added water
- Smoked over beechwood for traditionally smoky flavour
Price per kg:
Outdoor bred pork brings a juicy succulence to our bacon that is full of flavour thanks to traditional curing and smoking techniques. Try serving on a bun with caramelised onions.
Once upon a time, all bacon was dry-cured traditionally, like ours. Because no water is added, the bacon shrinks less, leaves no nasty residue in your pan, and above all, tastes fantastic.
Defrost thoroughly before cooking in a refrigerator.
Heat ½ tbsp oil in a frying pan on a medium heat.
Remove packaging, add rashers to the pan and fry until cooked through, turning halfway.
Allergen Advice: for allergens including cereals that contain gluten see ingredients in BOLD CAPITALS
Pork Loin, Sea Salt, Preservative: Sodium Nitrite, Antioxidant: Ascorbic Acid.