English Dry Cured Smoked/Unsmoked Back Bacon

Indulge in the utmost decadence with our English dry cured smoked or unsmoked back bacon. Hand-selected and carefully cured for the perfect balance of meatiness and tenderness, each slice of our bacon is a true delicacy. The smoky flavor of our dry cured smoked bacon will transport your taste buds to a luxurious countryside meal, while the unsmoked version offers a more delicate and pure taste. Whether you're treating yourself to a weekend brunch or elevating your weekday breakfast routine, our English dry cured bacon is the epitome of luxury and will leave you craving for more. Savor the finer things in life with our exquisite bacon.

Our Back Bacon is traditionally dry cured and packed full of natural flavour . Produced using traditional methods our bacon will not leave you disappointed with a tray full of water and is the perfect addition to any breakfast.

 Minimum weight- 200g 

Pork, Salt, Sucrose, Preservatives (E250, E251), Antioxidant (E301), Natural Oak Wood Smoke.

Our Smoked Back Bacon is vacuum sealed and is to be refrigerated until the date shown on the pack. Once opened, wrap well and use within 3 days. Suitable to be frozen for up to 12 months.

Simply remove from the pack and grill/ pan fry or even oven bake.

Smoked Haddock with Bacon Recipe

Ingredients :

• 2 undyed smoked haddock fillets, skinned
• 4 rashers dry-cure smoked/unsmoked back bacon
• Olive oil
• 4 sprigs of cherry tomatoes on the vine 

Method :

1. Roll the fish so thin ends are tucked underneath to make a neat little parcel. Wrap the bacon around, tucking the ends underneath.

2. Place on a lightly oiled baking sheet. Place the tomatoes around the fish then season the fish parcel with pepper as the smoked fish will be salty enough. Drizzle nall over with oil.

3. Place the baking sheet near the top of the preheated oven (230 *C, 450F* gas mark 8) for 10-15mins or until the fish is just cooked and the skins of the tomatoes starts to split. Using a fish slice, transfer the fish to warm serving plates, place the tomatoes on top then pour over the pan juices.

4. Serve with green salad and good quality bread. 

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