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.
250 gm pack contains 6-8 rashers
500 gm pack contains 12-16 rashers
1 kg pack contains 24-32 rashers
Grill on high for 5-10 minutes, depending on how crispy you want the skin, turning half way through. Serve with a bap for a fantastic breakfast!