Traditionally Cured Unsmoked Back Bacon
For the best breakfast ever. Read more
Why we love this
Our award-winning Unsmoked Back Bacon has a wonderful texture, turning amazingly crisp in the pan, with just the right amount of fat for an intense flavour.
We traditionally brine cure whole sides of our slowly grown native breed pork. Once cured our sides of back bacon are hung and airdried for a week before slicing. The whole process to make our award-winning takes three weeks for our bacon to reach perfection.
Approximately 200g per pack
Native Breed Pork, Salt, Preservative (E250, E252)*, Demerara Sugar.
*contains a TRACE of nitrates.
Fully defrost the bacon before cooking. To do this pop the pouch of bacon (still in its packaging) into a bowl of cool water and leave to thaw for around 5-10 minutes.
Add the bacon to a cold cast iron pan. Place on a medium heat and allow the pan to heat up and the fat to gently render.
For very crispy bacon add the bacon to a baking tray and place into a fan assisted preheated oven set to 190C and cook for approximately 7-10 minutes.
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