Aged Smoked Back Bacon

Our range Aged Smoked Back Bacon: A superbly flavourful traditional back bacon, dry-cured with pepper, juniper and bay, with smoke that doesn't overpower. Aged Smoked Black Back Bacon: A dark, caramelised and complex bacon, traditionally dry-cured but also marinated in thick, black British molasses before it is air-dried and smoked over oak and beech wood. Great Taste 2* award-winning bacon. This is bacon made differently. Most bacon is made for speed, but we do it for the flavour, and we use time to make that happen. We take the loins of responsibly farmed heritage-breed pigs from the same exceptional supplier that we use for our charcuterie. These pigs are chosen for the quality of their meat and, crucially, their flavourful fat. We dry cure them by hand and hang them for over a month to age. There is no added water or injected brine. Instead, the meat slowly loses moisture, concentrating its natural flavour and giving the bacon a deeper, richer character. Then we smoke them, twice, over oak and beech for a total of 36 hours. The combination of time and smoke is transformative: the flavour becomes intensely savoury and rounded, the fat develops extraordinary depth, and the smoke is perfectly integrated rather than simply sitting on the surface. The result is bacon that is wildly different from the everyday bacon you know. It has the depth, texture and intensity that only comes from doing things slowly and from refusing to take shortcuts. Of course, it's superb in a classic British fry-up or a bacon sandwich, but this is bacon worth treating as an ingredient in its own right. If you are a fan of real bacon and the pleasure that it brings, then a properly aged bacon is what you are looking for. Our bacon comes in two pack sizes: 170g sleeved pack or 700g family pack. Our bacon freezes very well, so buying the 700g Family Packs and portioning out for freezing is a great, cost-effective option. The Meat: Gloucester Old Spot / Higher Welfare The Cure: 2 weeks in salts, sugar & spices (and British molasses) The Hang: 5 weeks The Smoke: 36 Hours over oak and beech woods. Format: Sliced, 170g sleeved packs or 700g family packs. Freezer-Friendly: Freezes and defrosts very well. Serving size: 1 pack is enough for two generous bacon sarnies. Awards: Great Taste 2* (2022)