Smoked Back Bacon

We hand cure this award winning bacon on our Suffolk farm using our own pork which has been outdoor bred and finished in open straw barns. It is cured in a traditional way by rubbing pork loins with sea salt and demerara sugar. It is cured for two weeks, then smoked over Beech chippings before being hung to dry to let the flavour mature.

Additional Information

Pork, Seal Salt, Demerara Sugar, Preservative: Sodium Nitrite, Potassium Nitrate

Average values per 100g

Energy984kJ, 236kcal
Of which saturates6.2g
Of which sugars0.6g

Packaged in a protective atmosphere. Store at less that 5oC. Once open consume within 5 days. This product must be thoroughly cooked before consumption.