We use cookies to help you navigate efficiently and perform certain functions. You will find detailed information about all cookies under each consent category below.
The cookies that are categorised as "Necessary" are stored on your browser as they are essential for enabling the basic functionalities of the site. ...
Necessary cookies are required to enable the basic features of this site, such as providing secure log-in or adjusting your consent preferences. These cookies do not store any personally identifiable data.
Functional cookies help perform certain functionalities like sharing the content of the website on social media platforms, collecting feedback, and other third-party features.
Analytical cookies are used to understand how visitors interact with the website. These cookies help provide information on metrics such as the number of visitors, bounce rate, traffic source, etc.
Performance cookies are used to understand and analyse the key performance indexes of the website which helps in delivering a better user experience for the visitors.
Advertisement cookies are used to provide visitors with customised advertisements based on the pages you visited previously and to analyse the effectiveness of the ad campaigns.
Original price was: £14.98.£9.99Current price is: £9.99.
Our Traditional Dry Cure Mild Back Bacon is tender, subtly flavoured, and perfect for any meal. Made from premium-quality pork and cured with care, this 1kg pack is ideal for frying, grilling, or cooking.
Pork 120%*, Salt, Muscovado Light Brown Sugar, Sodium Nitrite, Antioxidant E301. Allergens in Bold
*Note: Pork declared as 120% as it is the pre cured meat weight
Typical per 100g |
Energy: 891 kJ/215 kcal |
Fat: 16.5g, of which Saturates: 6.2g |
Carbohydrate: 0g, of which Sugars: 0g |
Fibre: 0g |
Protein: 16.5g |
Salt: 3.5g |
Dry cure bacon has a deeper, richer flavor compared to wet-cured varieties. The key to cooking it is to bring out its natural smokiness and ensure the perfect balance of crispiness and chew. Here’s a guide to preparing dry cure bacon using three popular methods: grilling, frying, or on the BBQ.
Grilling is a great way to cook dry cure bacon, giving it a smoky, slightly crispy texture.
Frying dry cure bacon is quick and enhances its savory, smoky flavor while keeping it juicy.
Cooking dry cure bacon on a BBQ adds an irresistible charred, smoky flavor.
Cooking dry cure bacon is simple, but the results are always stunning. Enjoy the rich, authentic flavor with every bite!
All our products are supplied fresh unless stated otherwise.
Fresh products are labelled with a fresh use by. When we complete your order it is cut fresh 1 day prior to delivery. If you wish to freeze the product you can be assured you can do so. You should do so immediately you receive it.
We recommend that you label what you freeze with the following MAXIMUM suggested BEST BEFORE DATES:
Any frozen product you receive from us will have a frozen use by date on it.
When defrosting we recommend taking the product out of the freezer and defrosting gradually in you fridge. Depending on the size of the product you should take it out 2-3 days prior to use and use it within 2 days
Here's a handy chart to help determine the right portion sizes for meat joints based on appetite size:
Appetite Size | Boneless Meat (g per head) | Bone-in Meat (g per head) |
---|---|---|
Small Appetite | 125–150 g | 200–250 g |
Medium Appetite | 150–200 g | 250–300 g |
Large Appetite | 200–250 g | 300–350 g |
Extra Large Appetite | 250–300 g | 350–400 g |
These portions are for the main course. If the meat is part of a larger meal with substantial sides, you could reduce the quantities slightly. For feasts or special occasions where people may indulge, consider the higher end of the range.