Description

Back bacon comes from the loin of the pork carcase, literally the back. Our butcher removes the bones from the loin plus the skin and some fat off the outside of the meat. Adds our, organically certified, nitrate free dry cure mix to the outside of the meat on all sides. Leaves for a week curing in its curing box, before being hung for a week for the cure to equalise and work through the entire quantity of the meat. Then we slice it, pack it and send it to you to make a bacon roll.
How do you eat yours?