Our smoked dry cured bacon rashers are cut from the highest quality free range pork from Denmark. The bacon is skilfully cured and smoked in the UK to ensure it has that deep flavour.
We have made sure to choose suppliers that are a cut above the rest, and we are proud of our butcher's quality back bacon that lives up to this reputation.
Cooking Tips for Dry Cured Smoked Bacon
Dry cured smoked bacon can be cooked in many ways; fried, grilled, in the oven or even microwaved.
Discover how you most enjoy your bacon e.g. lightly fried and fatty, or lean and crispy, and experiment with your preferred cooking options.
In our opinion, smoked bacon is best pan-fried in a splash of olive oil over a medium-high heat, 2-3 minutes each side, and served golden brown and crispy.
Bacon is a staple of the British breakfast menu and goes incredibly well with eggs, mushrooms and of course, our sausages. As one of the most versatile meats and most loved products all over the world, bacon goes hand in hand with so many recipes including chicken and bacon, bacon and avocado, bacon and eggs, pancakes and bacon, the list is endless!
Pork, Water, Salt Antioxidant: Sodium Ascorbate Preservatives: Sodium Nitrate, Pottasium Nitrate