Bacon
Dry Cured Back Bacon
Cut from the loin, so each rasher has a broad eye of lean meat with a tail of fat — the meatiest bacon and the one for a sandwich. Dry curing means salt rubbed on rather than brine injected, so it does not leach white liquid into the pan and it fries rather than boils. Firmer, saltier and more concentrated than cheap wet-cured bacon.
- Delivered across Essex from our Braintree base. Free delivery on orders over £40 within 20 miles — check your area.
- Cut to order and packed fresh on the morning of your delivery — never pre-packed to sit on a shelf.
- Prepared in our EC-approved premises. See allergen information.
More from Bacon
Gammon Steaks
Thick oval steaks cut from the cured hind leg — salty, firm and quick to cook, the traditional partner to a fried egg and chips or a ring of pineapple. Snip through the fat rim in a few places first or the steak buckles in the pan. Four or five minutes a side under a grill is plenty; any longer and the cure makes them tough.
Horseshoe Gammon Joint
Cured leg, boned and tied into the curved horseshoe shape that carves into wide, even slices — the Christmas and cold-table joint. Simmer it in water or cider first to draw out some of the salt, then score the fat, glaze it and finish it in a hot oven. Excellent hot with parsley sauce, and arguably better cold two days later.
Unsmoked Back Bacon 5lb
A catering-size 5lb pack of unsmoked back bacon — the pack for a café, a big family, a freezer or a weekend with a lot of people in the house. Unsmoked means the pork and the cure carry the flavour with nothing on top, which is why it is the safe choice when you are cooking for a crowd with mixed tastes. Separate into portions before freezing.
Smoked Bacon 5lb
The same 5lb catering pack, smoked after curing for a darker colour and a deeper, woodier flavour that carries through anything you put it in. It is the better bacon for cooking with rather than eating on its own — a carbonara, a chowder, a pot of beans or a quiche all lean on that smoke. Portion it up and freeze what you will not use within the week.