British, free range, succulent, tender, dry cured bacon.
Back bacon is a lean, bacon. Created by taking the belly off the loin and skinning. The pork is locally sourced and pastured, grazing naturally growing at a comfortable rate creating great tasting meat.This is short back or back bacon (named differently dependant on where you come from but they are the same thing). Dry cured means it is prepared with salt only rather than soaked in a brine. Please note - These are no longer supplied by John Petits- these are now supplied by Len Edwards of Grimsby