Dry cured back bacon (10 slices)

Dry cured back bacon (10 slices)

Dry cured back bacon (10 slices)

£5.85

British, succulent, tender, dry cured bacon.
Back bacon is a lean, bacon. Created by taking the belly off the loin and skinning. 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.

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Ingredients (Allergens in capitals)
British Pork, Salt (may contain sulphites)
Net Weight
370g
Traceability
born, reared, slaughtered and cut in the UK
Average serving
10 slices
Storage use by (fresh)
7 days from production
Serving Suggestions
Preheat oven to 175°c / 350°F Line a baking sheet with aluminum foil. Arrange bacon on baking sheet in a single layer with the edges touching or slightly overlapping. Bake in preheated oven to desired degree of doneness, 10 to 15 minutes. To fry, heat 1 tbsp of oil in a frying pan until hot, add the bacon and cook streaky or back rashers for 1–2 minutes on each side

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