Waterford Dry Cured Back Bacon is delicious in house-cured bacon.
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-cured the bacon loins in salt, then rinse, before being air-dried and then sliced by our Master Butchers. Once made into rashers we cure the bacon for a further 24 hours in our Himalayan salt chamber.
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 Waterford Dry Cured Back 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… Our delicious Salt Aged Two Rib of Beef!
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⭐⭐⭐⭐⭐ – Carol
Old fashioned type of bacon- excellent!