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Nitrate Free Dry-Cured Oak Smoked Back Bacon

5.0
slices of nitrate smoked back bacon on white marble
slices of nitrate smoked back bacon on white marble
Gerard King

Gerard's Suggestion

"It has to be a Full English with these rashers..."

Nitrate Free Dry-Cured Oak Smoked Back Bacon

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

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

Regular price £5.25
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Why you will love our Nitrate Free Dry-Cured Oak Smoked Back Bacon...

  • Local, free-range Pork
  • A delicious, lightly smoked flavour
  • Fab for breakfast

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.

NITRATE FREE.

Gerard King

Gerard's Suggestion

"It has to be a Full English with these rashers..."

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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