Smoked Back Bacon, 500g

Smoked Back Bacon 500g is a 500g pack of traditionally dry-cured and cold-smoked back bacon from high-welfare British pigs. Back bacon comes from the loin of the pig. As a result, it is leaner than streaky bacon with a larger, meatier rasher. Furthermore, dry-curing followed by cold smoking over wood chips gives this bacon a deep, clean smokiness and a firm texture. In particular, it is the classic British breakfast bacon — meaty, substantial and with none of the water loss of commercial bacon.

About Our Artisan British Bacon

The bacon and cured pork offered by The Artisan Food Company comes from small, high-welfare British farms. These farms raise pigs slowly, on natural diets, with space to roam outdoors. As a result, the pork develops the fat content and flavour that intensive farming simply cannot replicate. Furthermore, every product in this range is dry-cured using traditional methods. In contrast to the wet-brining used in most commercial bacon, dry-curing draws moisture from the meat. This concentrates the flavour and produces a firm, meaty texture that holds up beautifully in the pan. Additionally, dry-cured bacon shrinks far less during cooking. There is no white liquid pooling in the pan. Instead, you get clean rendered fat and deep, savoury pork flavour.

Good bacon is one of the simplest pleasures in cooking. However, the difference between mass-produced and properly dry-cured artisan bacon is extraordinary. In particular, the combination of quality pork and traditional curing produces a depth of flavour. As a result, even the simplest sandwich or breakfast becomes something genuinely memorable. Moreover, it keeps well refrigerated and rewards patience. In addition, the flavour continues to develop during the curing process.

How to Cook & Serve

To get the very best from Smoked Back Bacon 500g:

• Cook in a dry, cold pan over a medium heat — starting cold allows the smoked fat to render slowly.
• Turn occasionally and cook until deeply golden and beginning to crisp at the edges.
• Furthermore, the smoke flavour intensifies as the fat renders, so allow plenty of time for this.
• Alternatively, roast at 200°C on a rack for 12 to 15 minutes for flat, evenly crisped rashers.

Perfect Pairings

Smoked Back Bacon 500g pairs beautifully with:

• A classic full English breakfast — the definitive setting for great back bacon
• In a toasted white sandwich with good butter and English mustard
• Alongside fried free-range eggs and proper toast for a simple weekday breakfast
• In a club sandwich with chicken, avocado and mayonnaise

Storage: Keep refrigerated and use by the date shown. Once opened, keep wrapped and use within 3 days. However, bacon also freezes very well. Simply separate the rashers with baking paper before freezing. As a result, you can take out exactly what you need. Delivered chilled and ready to cook.

However you use it, Smoked Back Bacon 500g brings genuine artisan quality to the table. Moreover, once you have tried properly dry-cured bacon, it is very hard to go back.