Dry Cured Back Bacon

Description

It’s easy to forget what really great bacon tastes like. Our back bacon is made using rare breed meat from either Gloucester Old Spot or Saddleback pigs, the loins we use have an ample layer of fat which helps give the bacon plenty of flavour. The dry cure recipe is our own and has a selection of secret ingredients, we allow the bacon to cure for about a week and then slice it ourselves. The result is incredibly delicious back bacon, not too salty and with no horrible white gooey stuff coming out when you cook it.
We’ve won numerous regional awards with this bacon and a gold star in the 2009 and 2010 Great Taste Awards.
You can use this bacon in lots of different ways but the simple bacon sandwich is when it’s at it’s best!!!