Smoked Back Bacon


Our smoked back bacon has been smoked in natural oak wood chips, giving the meat a wonderfully rich, smokey taste.
Our bacon is expertly trimmed and so all of the excess fat is removed.

The bacon is chosen from the best cuts of pork loin and as with all of our bacon range, the meat is dry-cured, so there is no added water, ensuring that our bacon is served the way it should be.

  • To create an ultimate bacon sandwich, cook your bacon in the oven on medium heat for 10 – 15 minutes. In sourdough bread, add brie cheese and caramelised onions before adding the warm crispy bacon. It is simply delicious.
  • To help stop the bacon from burning when it is cooking, let the bacon sit at room temperature for roughly 15 minutes before cooking.
  • Cooking the bacon in the oven is the best way to get an even cook and avoid undercooked pieces in the middle. It is also the best way to stop the bacon from splattering and shrinking.

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