Add it to your full English breakfast or enjoy it in a sandwich; however you use it, our premium, smoked dry cure back bacon is a tasty treat packed full of flavour. We source the finest pork from Dingley Dell Farm in Suffolk, dry cure it using a traditional British method and smoke it over Beechwood chips. The use of herbs and spices has long been the traditional way to cure bacon in Britain, to enhance flavour and also to aid the preservation process. Although most have moved to more modern ways of curing (assisted by chemicals), this wonderful tradition is still retained in our premium dry cured bacon. Cracked black pepper and coriander seeds are used to cure and mature the bacon, which gives the distinct, delicious flavour. Our packs of smoked back bacon are delivered fresh nationwide. (Approximately 7 slices per pack)
