Our dry cured back bacon has a flavour that harks back to the "good old days!" Traditionally dry cured by hand with a mixture of salt and unrefined brown sugar, the flitches of bacon are rubbed with salt and sugar every day before being hung to dry naturally in our drying rooms. During this time the meat becomes darker and firmer as the meat cures and dries, resulting in the unsurpassed flavour of our bacon. The flitches are then finally smoked before being sliced, giving you delicious rashers of exquisite smoked, dry cured bacon. 10+ rashers per pack.Regular price £7.50
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