Ale & Maple Cured Back Bacon
Dry cured using a sweetcure salt, peppercorns, fennel seeds, coriander, thyme, garlic powder, black treacle and a dark Ale then hung to dry for about one month.
Perfect for a classic English breakfast, a BLT sandwich, and crumbled into a creamy pasta sauce to make spaghetti carbonara. It’s a mouthwatering melt-in-the-mouth bacon and ideal for something a little bit different for a bacon buttie.
Delivered fresh | 250g Serves 2-3
Minimum 6 rashers per pack
Our farmers Rare Breed Gloucester Old Spot pigs are born outside and spend their entire lives outdoors with the freedom to roam in large paddocks, rooting around in sandy soil. By burning more calories they grow at a much slower, more natural rate so the pork acquires a greater flavour and succulence.
Pork, water, salt, black porter beer, black treacle, dextrose, sodium ascorbate, sodium nitrate.
Allergens are highlighted in bold.