If you like a traditional British back bacon, with plenty of fat and the rind still on, this is for you. Even though back bacon, which is cut from the loin, is less fatty than streaky Bacon, our pasture raised back bacon still ends up largely fatty due to the longer and more natural life the pigs lead.
Cured for two weeks after a 10 day hanging time, this bacon from Redwoods Farm's outdoor reared pigs produces an impressive flavour due to the rich strip of fat.
The best way to cook bacon is in a traditional frying pan. Pre heat the pan until it is very hot, and then place the bacon in. Turning it over once and removing it when it is beginning to turn crisp. If you don’t like the mess and washing up then bacon is easily cooked in the air fryer. To achieve a nice level of crispiness we advice cooking our bacon for 12-14 minutes in an air fryer.
375-475g packs (£26/Kg Avg)
Back Bacon | Pasture Raised
Info
How It's Farmed
Ingredients
Delivery
We will always choose the weight from our stock closest to your choice as possible. However please allow a small ±50g tolerance for your selection.
The pork is hung for 9-10 days to develop flavour, the loin is then cured for 2 weeks to create bacon. This is cut and then frozen preserving the best taste at it's best quality.
Nitrates are used in the curing process so consume in moderation.
