This product ships fresh
This product ships fresh
Included in our range is the British Unsmoked Dry Cured Back Bacon, which comes from pigs that have been hand-selected by our farming producers. The meat is rubbed and cured for seven days before being expertly butchered by our team and shipped to your doorstep. The hint of salt in our traditional recipe helps to draw out the flavours of the meat without dominating them. This creates a gentle taste, with excellent pork flavour.
If you’re looking for other delicious bacon products, try our British bacon and streaky bacon. For other flavours to elevate your breakfast, you may enjoy our turkey bacon and beef bacon, which are great if you follow a Halal diet, and tastes just as succulent and juicy as our pork bacon.
Whilst streaky bacon is cut from the pork belly, back bacon is a combination of the pork belly and loin in one single rasher. The main part of the bacon rash where no fat streaks can be seen is from the loin, whereas the fat streak at the top is the pork belly.
Back bacon can either be cooked in the oven, or in a pan on the stovetop. For the oven method, lay your back bacon rashers on a baking tray and place them into the oven on a high grill. Grill for 4 minutes on each side, or until the bacon is done to your liking.
If you prefer the convenience of a pan, heat oil on high heat before placing it in your rashers. Cook for 2-4 minutes on each side, before taking out the pan and laying on a paper towel to remove excess oil. If you’d like to reduce the calorie content, you may not want to add oil as the fat will render down and act as your frying oil instead.
If you are a keen do-it-yourselfer, you could try and make your own back bacon from one of our delicious Pork Loin Joints. To start, remove the skin from the joint as this won’t go crispy when frying your bacon. Next, make your dry curing mix from salt and sugar mixed together - you could add extra seasonings here if you wish.
Rub the mixture over the pork loin, place in a bag and leave for at least 24 hours in the fridge. Remove the excess liquid that would have been drawn out of the pork, and leave for another 48 hours. Once the curing process has finished, rinse the joint, pat it dry, and thinly slice into bacon rashers. Cook and serve as part of a delicious breakfast!
No, ham is not the same as back bacon. Although they are from the same animal, ham is cut from the thigh or rump, whilst bacon is usually cut from the loin or pork belly. The second difference comes from the meat preparation processes. Bacon is usually cured or smoked, whilst ham is usually served fresh or cured with less salt.
Back bacon is sometimes referred to as ‘British bacon’ or ‘Irish bacon’. If you are in the US or Canada, they usually call it ‘Canadian bacon.’
