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 Saddleback back bacon is traditionally brine-cured and air-dried. For our oak smoked Saddleback 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 Saddleback bacon.
When your meat arrives simply pop it into your freezer.
When you have chosen what you would like to eat, drop your items, still in their individual packaging into cool water and wait for 15 minutes until they are fully thawed. Once fully thawed remove the packaging and get cooking.
You can also gently thaw any items by leaving them in the fridge or at room temperature.
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Notes from the kitchen
Add the back bacon to a hot cast iron pan.
Allow the pan to heat up and the fat to gently render.
You can also pop the back bacon on a tray into a preheated oven set to 190C.
Cook for about seven minutes, until the bacon is beautifully crispy.
Try our recipe for Proper Stuffing