Prepared using the finest loin of flavoursome outdoor bred pork, the bacon is cured by hand-rubbing with traditional curing salts, then matured for up to two weeks and lightly smoked over beechwood. Crisp, dry and unsalty, it has the perfect ratio of fat to lean.
You’ll notice the quality in the way it cooks. Because the bacon is dry-cured (rather than being pumped with brine) the rashers don’t shrink away to nothing in the pan – the weight you pay for is the weight you eat!
Pork loin (97%), Sea Salt, Preservative (Sodium nitrite), Antioxidant (Ascorbic acid).
Nutritional Values: per 100g as sold:
Energy values: 1108kJ / 266kcal, Fat: 17.4g, of which saturates: 4.7g, Carbohydrates: <1.0g, of which sugars: 0.1g, Protein: 19.2g, Salt: 1.88g
Country of Origin
Produced in Britain