Pork Bacon Back
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?
Please note: All meat is prepared to order.
As such, cancellations made after the Monday 11:00 AM deadline that include meat items are non-refundable for the meat portion of the order.
This policy helps us reduce food waste and cover the cost of perishable items that cannot be resold once prepared. We appreciate your understanding and support!
