PRIMROSE HERD SMOKED BACON CHOPS
Experience the rich flavour and texture of our traditionally cured Bacon.
Made using traditional dry curing methods practised in Britain for many generations. Dry curing was originally developed as a means of preserving and our butchers use only the best quality loins of pork to produce a product with just the right balance of saltiness and flavour.
Our smoked back bacon is dry cured for 14 days and then cold smoked over beech for 12 hours. This traditional method of smoking enhances rather than over powers the essential flavour of the bacon. Rind on and medium thickness to give you proper bacon that crisps in the pan.
Cut from the loin which has been dry cured and beech smoked the same way as our smoked back bacon rashers. A juicy hunk of bacon smoked to enhance the essential flavour of the bacon. Best grilled.
Pack contains 2 x 250g bacon chops
Our bacon is always sold fresh, butchered to order, vacuum packed and shipped in recyclable Woolcool insulated packaging.