Bacon

Unsmoked Nitrate Free 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.

Build your box

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.

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.

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.