The Black Farmer’s smoked back bacon is, in a word, princely. It won’t shrivel or crumble and it is thick enough so that you can cook the fat without drying the meat. This bacon is obviously perfect for a great British fry-up. It’s also delicious as a base to a massive range of dishes and is a great way to wrap stuffed meats.
Our free range pork comes from the best, local suppliers. We have always been very selective. We use highest-quality free range meat that comes from the south west of England. At every stage, we promote and encourage a sustainable and ethical approach to meat eating. Free range practices make for happier, healthier pigs and result in a far more delicious product. Add this unsmoked dry cured bacon to your basket and we’re sure you will agree.
Even the best meat still requires expert preparation, so we work with master butchers who ensure our unsmoked dry cured bacon is immaculate. It is skilfully prepared in time-honoured, traditional fashion. We never take short cuts and our insistence on such methods is central to maintaining the quality you have come to expect from The Black Farmer.
We vacuum pack our smoked back bacon to keep the meat fresh for longer. It is also suitable for home freezing. If you choose to freeze your meat, make sure you defrost it thoroughly before cooking. The easiest way is simply to leave in the fridge overnight.
To fry, heat 1 tbsp of oil in a frying pan until hot, add the bacon and cook streaky or back rashers for 1–2 minutes on each side and steaks for 3–4 minutes on each side. Dry frying is a healthier method of frying where only the melted fat from the meat is used.
This product has a shelf life of 5 days from the date of delivery.
Product photography is representative only. Sizes and thicknesses may vary. Weights and portions will be as stated.