Where is Back Bacon cut from?
Our Saddleback back bacon is cut from between the shoulder and the hip of the animal. It includes the fine-grained eye muscle and a layer of melting fat. Because we grow our pigs so long and slow we tend to create fattier cuts than most conventional cuts of pork. Leaner than streaky bacon, makes back bacon the best cut for bacon sandwiches. Our streaky bacon is traditionally brine-cured and air dried. For smoked streaky bacon we smoke for about 8 hours over fresh oak chips.