Back bacon is not exactly what it says on the tin. In fact, it is a cut which takes in not only the lean pork loin from the back of the pig but also part of the belly which provides the fatty streaky bit we all love at the tapered end.
Dry cured and smoked to give it a rich flavour and as a result of the smoking process is slightly drier than unsmoked bacon. Our farmers' pigs are rare breed, outdoor reared, outdoor bred and free range. Rare breeds include slow grow Gloucester Old Spot, Cornish Black, Berkshire, Tamworth and Blythburgh.
Sourced from British farms such as, Lakehaven Farm, Devon and Mount Grace Farm, Thirsk.
Minimum weight: 210g - min 4 slices
Minimum weight: 350g - min 7 slices
All of our meat is cut fresh to order by our butchers.
Everything is available for next day delivery as long as you order by 1.30pm.
All further questions are answered here.
EVERYONE HAS THEIR PREFERRED BACON METHOD. HEAD OF MARKETING MATT FAVOURS THE GRILL AND FLIP, BUT MANY RESTAURANTS OPT FOR BAKING IN THE OVEN AT 180 FOR 15-20 MINS - SOME PRETTY DELICIOUS CRISPINESS IS THE RESULT. HOW DO YOU COOK YOURS?! #EATHEARTIERCheck out more recipes
Back bacon is a very British bacon cut. American bacon is streaky bacon which is taken from the fattier belly while Canadian bacon is taken from the leaner loin only. We Brits take the loin and a bit of belly and why not? It's the best of both worlds