Dry-cured Smoked Back Bacon 250g

⭐⭐ great taste® 2024

Swaledale Butchers make an outstanding Dry-cured Smoked Back Bacon with pleasingly little shrinkage and a multitude of culinary uses. Our artisan butchers dry-cure pork* loins using our in-house recipe, which involves a traditional salt and brown sugar cure for 5-days, along with some Swaledale magic. After this, the loins are ready for a gentle smoking over beechwood, giving the bacon its sweet and distinctive flavour.

great taste® commented:
"These generous slices of back bacon have a credible amount of fat, which might put some people off - but the flavour is delicious. The smoke is gentle and well used, giving a wonderful balance with the cure and the salt. The meat is moist given the fat content and the fat itself is creamy and flavoursome. It is beautifully cured.

There is an enticing glossy sheen on these very attractive rashers of bacon, with their good ratio of fat and meat. The fabulous aroma is rich with quality pork notes and a enticing back-note of well judged smoke. A melt-in-the-mouth texture releases rich notes of the quality pork - the cure is very well judged to make sure it enhances rather than dominates the delicious flavour of the pork. The smoke is subtle but well judged to give a well balanced rounded finish. This bacon shows great finesse in production, and the quality of the pork sings.

Appealingly, these rashers are rustically cut and deep porky pink coloured. There is a very enticing aroma of beechwood and well-bred pork, and it follows through onto the palate. It is salty-sweet - just how great bacon should be. There is a lingering un-greasy finish and it is very well cured, and very versatile."

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 that we sell fresh. Native breeds, like the Tamworth pig, are prized for their exceptional depth of flavour and superb bacon. Tamworth pigs are reared outside where they can root around, wallow, and exhibit all of their instinctive behaviours. Swaledale Dry-cured Smoked Back Bacon is Always Fresh Never Frozen®, butchered to order, vacuum-packed, and shipped in recyclable packaging to arrive safely insulated and ready to enjoy.