Oak and Applewood Smoked Bacon is delicious in house-cured bacon that is smoked by our friends at The Holy Smokery at Kilnsey with a unique blend of oak and applewood shavings.
Back Bacon is the most popular bacon in the UK. Pigs have been bred over centuries to develop great bacon loins that we can enjoy on our English Breakfasts. The back belly is a combination of pork belly and pork loin in one cut, similarly to our middle bacon but with less belly.
Made using only the finest, locally sourced Yorkshire pork. Yorkshire pigs such as the large white and middle white have been bred specifically to produce back bacon. We traditionally butcher and then dry-cure the bacon loins in salt, then rinse, before being air-dried in our Himalayan Salt Chamber for 3 days before visiting our friends at The Holy Smokery. Following this final process we collect these incredible, flavoursome loins to be sliced by our Master Butchers.
Pack weight to range between 490-510g
Our Recommended Cooking Instructions:
- Heat a griddle pan over a high heat for about 4 minutes, then add the Oak and Applewood Smoked Bacon
- Have the oven on low so you can keep the cooked bacon warm until it’s all ready
- Cook, the bacon without moving, until the fat begins to turn golden, then turn over.
Try next… Waterford Middle Bacon
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