Knowing where our food comes from is now more important than ever. Our award-winning smoked back bacon is only made from responsibly farmed, outdoor bred British pigs, which are raised without the use of antibiotics from birth.
Without antibiotics - The health of the pigs is maintained through good management and care. Dry cured - We rub each pork loin with our own special sea salt cure and mature it slowly before gently smoking over beechwood.
Outdoor bred by farmers we know and trust, Raised without antibiotics
Suitable for freezing
Product life guaranteed for more than 7 days.
Keep refrigerated below 5°C. Suitable for freezing on the day of purchase, use within 3 months. Do not refreeze. Use within 3 days of opening. Use by - see front pack.
Full Product Name: Dry Cured Smoked Back Bacon
Storage: Keep refrigerated below 5°C. Suitable for freezing on the day of purchase, use within 3 months. Do not refreeze. Use within 3 days of opening. Use by - see front pack.
Additional Information: RSPCA Assured Certification Mark - Brydock Farms are inspected to RSPCA welfare standards by the RSPCA's independently certified farm assurance scheme
Packaged in a protective atmosphere.
Brydocks Farms All the pork we use is from pigs raised to the highest welfare standards at Brydock Farms.
New raised without antibiotics visit spoiltpig.co.uk
Grill - From Chilled. 5-6 mins. Remove all packaging. Preheat grill to medium. Place bacon under grill, turning halfway through cooking.; Shallow Fry - From Chilled. 4-5 mins. Remove all packaging. Preheat frying pan to medium. Add bacon, turning halfway through cooking.
It tastes ok - not great but ok....The packaging is ingenious, you think you are getting lovely lean bacon but when you open it there's 14mm of white fat on every slice! I bought three packs so wasn't a one off. The pack weight is 184g - the fat weighed 49 grams once I'd cut it off!