Simon Howie Smoked Drycure Bacon

Quality Rashers
We are committed to the highest standards and delivering the finest quality.
Our award winning Smoked Back Bacon is dry cured by hand and matured for a minimum of 7 days before being traditionally smoked over beechwood in our Perthshire smokehouse. Our rashers are leaner than most, with just enough fat to ensure the rasher doesn't dry out during cooking and as our bacon contains no added water it won't shrink or curl up in the pan either. It's ideal as part of a cooked breakfast or just inside a fresh roll with a dollop of brown sauce. There's no flasher rasher.

Simon Howie or the Scottish Butcher as he is known is passionate about quality meat. The business is dedicated to providing meat to people who care about what they eat and who want to buy the best they can for the people they love. From award winning bacon to Scotland’s best-selling black pudding and the UK’s best-selling haggis Simon Howie’s quality ingredients can help you create mouth-watering meals in your own home.
A family business Simon Howie was born and bred in Dunning, Perthshire, where the factory is based and where he still lives today. From a local butcher in the village aged just 19 the business has grown from strength to strength and their retail lines are now enjoyed nationally by customers across the country.

Simon Howie

Freepost NATN661,
Simon Howie Foods,
Muckhart Road,
Dunning,
PH2 0BR.
Telephone 01764 684 332
www.thescottishbutcher.com

Cooking Instructions - General. Important - This is a Raw product and must be fully cooked prior to consumption.
Always ensure that the product is fully cooked and piping hot before serving.
Do not reheat.
As all appliances may vary, these are guidelines only.; Grill - From Chilled. Preheat grill to full heat. Remove all packaging, place the bacon onto a suitable tray and place under the grill. (Do not place directly under the heat source, allow approx. 10cm space). Grill for approximately 5 minutes, turning several times throughout.; Shallow Fry - From Chilled. Heat a non-stick pan over a medium heat. Remove all packaging, place the bacon in the pan and cook for 3-4 minutes, turning frequently. Lower the heat if required during cooking.

Pork (96%), Sea Salt (3.4%), Yeast Extract, Preservatives (Sodium Nitrite, Sodium Nitrate), Antioxidant (Sodium Ascorbate), Salt

Great taste 2019, Premium Dry Cure, Cured, Matured, and Devoured, Dry Cured by Hand and Traditionally Smoked Over Beechwood, No Added Water, Food to cherish

Tray

The UK's bestselling branded dry cure smoked bacon.

Freepost NATN661,
Simon Howie Foods,
Muckhart Road,
Dunning,
PH2 0BR.

Suitable for home freezing.
Keep refrigerated. Once opened use within 2 days, taking care not to exceed the use by date. If freezing, freeze on day of purchase and use within one month. Defrost thoroughly in a refrigerator before use and consume and consume within 24 hours.
This product may have been previously frozen and defrosted under controlled conditions.

Full Product Name:
Smoked Back Bacon

Storage:
Suitable for home freezing.
Keep refrigerated. Once opened use within 2 days, taking care not to exceed the use by date. If freezing, freeze on day of purchase and use within one month. Defrost thoroughly in a refrigerator before use and consume and consume within 24 hours.
This product may have been previously frozen and defrosted under controlled conditions.

Origin:
Made with UK Pork

Additional Information:
Packaged in a protective atmosphere.

Tray - Recyclable