Description

Dry-cured and unsmoked, this thick-cut organic back bacon is produced from happy, outdoor bred, and reared pigs. This is the answer to your classic bacon butty, laid between pillowy-soft fresh bread and slathered with your choice of sauce. Ketchup or brown, we're not fussy.

Good To Know

Ingredients & Nutritional's

95% Organic, outdoor bred and reared pork Dry Cure (*Salt, Sugar, Preservatives (E250 (0.60%), *(E252 (0.40%))*Denotes Non-Organic produced to organic standards,
For allergens, including cereals containing Gluten, please see ingredients in bold
Please note this is produced in a factory that handles Gluten

Nutritionals per 100g: Energy 313Kcal/1301kJ | Fat 24g of which saturates 7.9g | Carbohydrate 9.9g of which sugars 0g | Fibre 1.3g | Protein 14g | Salt 1.1g

Average rashers per pack (may vary depending on weight):

184g - 6

How To Store

Our Unsmoked back bacon is delivered fresh in an insulated box. They are butchered fresh to order and will arrive with a 21+ days shelf life (including the day of delivery). We recommend for these to be stored below 4 degrees or alternatively, you can pop them in the freezer for up to 6 months. 

Our Farms & Suppliers

Our organic pork comes from two partner pig farms, one here in Devon and one in Gloucestershire. Their pigs are outdoors bred and reared, and they spend their whole lives outside the way they should. They come from a British Landrace cross Duroc sow, giving lean meat with defined contrast in the joints so that, we can do everything from our famous Roam & Relish bacon from the flavour-rich belly to a pull-apart, slow-cooked shoulder joint. The pigs are free to roam, wander, and forage as much as they please and are given organic feed to get those vital vitamins and minerals they can’t find from the ground. In the summer they wallow in cool mud baths and in the winter, they can snuggle up in deep beds of fresh straw. Unlike intensive farms, their tails and teeth are left unharmed. Animal welfare is at the heart of everything we stand for and these pigs lead a natural and happy life. Every cut is hand-finished, cooked with carefully selected cures, and butchered using traditional methods. From bacon to slow-roasting joints, chops, and sausages, we’re proud of our organic pork.

How To Cook

We Recommend:

Pan-frying the bacon to your desired crispness, then layering it between two thick, hearty slices of bread. For an extra treat, why not pair it with some of our delicious sausages?