Oak Smoked Back Bacon
Our award-winning smoked bacon has a wonderful texture, turning amazingly crisp in the pan. 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. For our oak smoked Native Breed back bacon, we prefer a light fragrant smoke over oak chips, not too strong so that it enhances rather than disguises the stunning flavour of our Native Breed bacon.
Approximately 200g per pack
Pork, Brining Process - Salt, Demerara Sugar (Sugar Cane Molasses, Sugar), Smoking Process - Oak Smoked Wood Chips, Sawdust.
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 streaky 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 streaky bacon to a baking tray and place into a fan assisted preheated oven set to 190C and cook for approximately 7-10 minutes.