Dry Cured Smoked Back Bacon

from £4.75

Our Smoked rindless back bacon is dry cured for 21 days, before being naturally smoked over oak for 16 hours giving it a beautiful depth of flavour. No colouring, water or chemicals are used during our smoking process, just traditional methods perfected over generations.

The rashers are thick cut, at around 4mm with a good level of marbling making our bacon perfect for frying or grilling. Available in packs of 6 or 12 rashers and also large 2kg packs of approx 40 rashers. Our bacon comes with a minimum 10 day shelf life and is suitable for home freezing.



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We Are One Of Only Three Smokehouses In England To Be Salsa Approved SALSA certification is only granted to suppliers who are able to demonstrate to an auditor that they are able to produce safe and legal food and are committed to continually meeting the requirements of the SALSA standard. We are now in our fourth year of approval, having recently been audited against the new, extensive SALSA standard released this year.