Traditionally Cured Beechwood Smoked Back Bacon
3 Star Great Taste Award winning bacon Read more
Why we love this
Our award-winning smoked bacon has a wonderful texture, turning amazingly crisp in the pan, with just the right amount of fat for an intense flavour.
Our Native Breed back bacon is traditionally brine-cured and air-dried before being lightly smoked over fresh beechwood chips. We love the light fragrant smoke that beechwood produces, enhancing rather than disguising the stunning flavour of our bacon.
We rear small herds of truly wonderful native breed pigs. Our breeds include Saddleback x Welsh, Tamworth x Hampshire and Welsh Black pigs. Our pigs live outdoors all year round in a totally natural healthy environment. We passionately believe that the way we rear our native breed pigs is the secret ingredient, making our bacon taste so delicious.
Winner of Great Taste Awards coveted 3 Star
Here's what the judges said about our Traditionally Cured Beechwood Smoked Bacon:
"We found this smoked bacon to be well achieved, indulgent and irresistible."
"A handsome looking piece of pork, good golden colour with decent fat and lean meat. The flavour is smokey, sweet, rich and melt in the mouth. Superb fat which is rich and creamy. The pork is tender and beautifully cured. There is no wetness here - just rich succulence. A wonderful cut of pork and wonderfully handled."
"What a wonderful piece of meat. The smoking is just perfect providing a beautiful sweetness and flavour. The fat melts in the mouth and the meat is tender and juicy. Beautifully balanced in salt levels. Just wonderful."
Approximately 200g per pack
Native Breed Pork, Salt, Preservative (E250, E252)*, Demarara Sugar.
Beechwood Smoking Chips.
*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. Or leave on your kitchen work top for an hour, or in the fridge for 3 hours.
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, place the bacon in a baking tray and into a preheated oven set to 190C and cook for approximately 7 minutes.
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