• Quality cut Dry-cured Smoked Back Bacon
  • Dry-cured Smoked Back Bacon

Dry-cured Smoked Back Bacon 250g


In stock
  • Each pack weighs approx. 250g

Select pack quantity

We currently have 648 remaining in stock.
  • Delivered fresh
  • Suitable for freezing
  • Native breed

Product description

Cut from the loin of the pig, Swaledale has created an outstanding back bacon* that has pleasingly little shrinkage and a multitude of culinary uses. Our team of artisan butchers dry-cure the loins in our own in-house recipe, it involves the traditional salt and brown sugar cure for 5-days, but there is some Swaledale magic in there too. After this the loins are ready for a gentle smoking over beechwood, which gives the bacon its sweet and distinctive flavouR.

Chef George Ryle inspires:"Baked in the oven, or fried in a pan until the edges are crisping and turning golden brown, this bacon makes the ultimate sarnie. In a thickly cut white tin loaf, very lightly toasted, load up several rashers, some finely chopped gem lettuce mixed with mayonnaise, and slices of ripe tomato, seasoned with salt - the ultimate BLT. Or, rather, just a classic bacon and egg number, buttered bread, an egg over easy and a fair amount of brown sauce.It would be churlish to try and talk about dry cured, smoked loin bacon without discussing a full English breakfast. Two rashers of bacon, two sausages, two fried eggs, one thick disc of black pudding, hash brown and beans. That’s my line up!"

*Swaledale Butchers make 'proper' bacon, using age-old traditional methods and the same top quality, whole cuts of belly, back, loin and shoulder as we sell fresh. Native breeds have an exceptional depth-of-flavour, the Tamworth pig is prized for its superb bacon.


Pork, coarse sea salt, unrefined brown sugar, preservatives (sodium nitratesodium nitrite)

Allergy advice

For allergens see ingredients in bold.

Customer reviews

You may also like