Unsmoked Back Bacon

Our traditional dry cured back bacon is the perfect blend of lean meat with a coating of sweet fat. Taken form the loin of the pig this bacon is tender and delicate and is perfect for quick cooking in a very hot pan. Our bacon is traditionally dry cured using no nitrates or anything bad at all. Just a simple cure of sea salt and dark brown sugar. Most butchers add nitrates to their bacon as this preserves the meat from spoiling and more so that it keeps the bacon pink after cooking and makes the process quicker and cheaper. This slow process builds a deeper richer flavour in our back bacon and the sweet cure from the dark brown sugar caramelises in the pan for added depth. We want to produce food that has the minimum amount of anything artificial possible and we think with our bacon that means none. Don't be surprised if in the pan your bacon doesn't stay pink, there's nothing wrong with it at all! That and the slightly shorter shelf life once opened (better get it eaten!) are the only sacrifice for having healthier yet still delicious bacon.

What you get: 4 packs of 220g · serves 8–10

How to cook: Pre heat a thick bottom cast iron pan with either a splash of vegetable oil or even better some pork lard. Once the pan is nice and hot place your back bacon in the pan laying the slices away from you. Turn the bacon slices every 10 seconds to ensure even cooking and so that the bacon does not curl up into one direction. Once coloured well on the outside remove the back bacon before it gets too cooked as back bacon tends to go dry rather than crispy. Serve in a butty of sourdough bread with plenty of butter and optional ketchup.