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Bacon
Smoked Back Bacon
Our smoked nitrate free back bacon is absolute perfection. Our back bacon is made form the loins of our pastured proper pigs. We dry cure our bacon with molasses and sea salt and nothing else. We then air dry our bacon in the fridge for a number of days before smoking gently with a blend of applewood and cherrywood. Applewood brings a subtle sweetness to our bacon and the cherrywood adds depth and richness. We then thinly slice and remove the rind of our back bacon so you can cook it quickly and avoid drying it out. The amazing colour of our smoked back bacon has the be seen to be believed.
What you get: 4 packs of 215g · serves 8–10
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Choose your cuts in a box from £95. Free meat in every box, free delivery.
Storage
Your meat arrives frozen and vacuum-sealed. Keep it in the freezer at -18°C or below until you need it.
Once defrosted, keep it in the fridge and cook it within 24 hours. Do not refreeze raw meat once it has defrosted.
Once defrosted, keep it in the fridge and cook it within 24 hours. Do not refreeze raw meat once it has defrosted.
Defrosting
Best: leave it in its vacuum pack on a plate on the bottom shelf of the fridge. Chops, rashers and small packs take about 12 hours; joints can take 24 hours or more.
Quicker: keep it in the vacuum pack and submerge it in cold tap water, changing the water every 30 minutes. Cook it straight away once defrosted.
Never defrost meat at room temperature.
Quicker: keep it in the vacuum pack and submerge it in cold tap water, changing the water every 30 minutes. Cook it straight away once defrosted.
Never defrost meat at room temperature.
Cooking
Cook pork until it is steaming hot all the way through and the juices run clear.
Rest joints for 15 minutes before carving. Pat crackling dry and salt it well for the crispest finish.
Rest joints for 15 minutes before carving. Pat crackling dry and salt it well for the crispest finish.