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Dry-Cured Oak Smoked Back Bacon, Free-Range

5.0
Dry Cured Oak Smoked Back Bacon
Dry Cured Oak Smoked Back Bacon
Gerard King

Gerard's Suggestion

"These tasty rashers are equally good for a full English or a bacon and mash supper "

Dry-Cured Oak Smoked Back Bacon, Free-Range

5.0
free-range
slow-grown
native breed
small Suffolk farm

Naturally oak and beech smoked, to create a wonderful, lightly smoked bacon

£11.70
(0 in basket)
Shipping calculated at checkout.

Why you will love our Dry-Cured Oak Smoked Back Bacon, Free-Range...

  • Local, free-range and slowly-reared pork
  • A delicious, lightly smoked flavour
  • Fab for a breakfast fry-up

This is old-fashioned back bacon at its best - full of flavour with very little shrinkage when cooking. These dry-cured pork loins come from local, native breed, free-range pigs which are slowly-reared with lots of time to root and forage happily, resulting in plenty of marbling and flavour and excellent quality fat. Homemade in the shop, this bacon has been gently smoked over oak and beech to give it its wonderful, traditional flavour. 

All our bacon comes from free-range, heritage breed and slow-grown pigs that have been reared on small Suffolk farms by farmers who really care about their livestock. We always dry-age our pork for at least two weeks, which allows the meat to develop a deep, exceptional flavour, and helps the skin to dry out naturally, resulting in excellent bacon. 

Gerard King

Gerard's Suggestion

"These tasty rashers are equally good for a full English or a bacon and mash supper "

Want to know more?

Our exceptional pork comes from free-range pigs raised in the light, sandy soils of East Suffolk. This unique environment allows them to root and forage naturally, resulting in pork known for its traditional flavour, excellent marbling, and a delicious fat covering for perfect crackling. We source our heritage breed pork from a select group of local farms, including the wonderful 'British Lops' from Thatched House Farm on the Broads, where our farmers prioritise first-rate animal welfare and husbandry. These close partnerships ensure consistently high-quality pork with exceptional flavour and texture. To enhance its character and ensure excellent crackling, we dry-age the pork on the bone for up to two weeks in our hanging chiller.

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