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Dry Cured Smoked Back Bacon
from £4.75Our 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.
Ingredients:
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