Pork, salt, antioxidant: sodium ascorbate, preservative: sodium nitrite. Made with 101g meat per 100g product.
Smoked Back Bacon (dry-cure, pressed, fully matured, lightly beech-smoked) 200g
Classic British back bacon, requires cooking
1 kg sliced pack (for catering), 1.5 kg whole piece, 200g sliced pack (for onward retail sale)
British Free Range Pork
Sliced Packs: Use By 30 Days, Whole Piece: Use By 50 Days
Looking for Wholesale sizes?
- Preparation Info: To Be Cooked
- Cooking: Can fry, bake, grill
- Can Be Served Hot or Cooked and Cooled
- Can Be Served Cold But Cooked First
Aside from being intrinsic to the Full English Breakfast and the Bacon Butty, use in soups, stews, and sauces, terrines, pies and pasties, wrap around fish or meat or grill until very crisp and grind into a powder before adding to mayonnaise, to create the ever fashionable Baconaise
|Carbohydrate (of which sugars)||0|