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The Unsmoked Rindless Back Bacon comes from prime pork loins from British outdoor reared pigs. We dry cure our bacon by taking our British pork and massage the curing salts into it. Firstly the salt pulls some of the moisture out to allow for some of the salt to move in. This doesn’t happen over-night but approximately over 21 days. The outcome is that this leaves the right amount of moisture and the right amount of salt in the pork to develop the characteristic flavours.
Dry Cure rindless back bacon makes a very tasty bacon sandwich, but also it is very popular when cooking with bacon because of the depth of flavour.
We do not use any chemicals or colourings when curing our bacon. We only use traditional methods.
Ingredients
Pork 97%, salt, sucrose, preservative, sodium nitrite, sodium nitrate, antioxidant, sodium ascorbate. No added water
Pack weight will be 240g minimum 5 slices
Breakfast, brunch, lunch or dinner, there are so many ways to enjoy your favourite sausages.
No half measures here. The Surrey is quite simply, the king of sausages. Rich and meaty with subtle hints of lemon, honey and pepper, it’s what a Full English is crying out for. When you need a big breakfast to set you up for the day, or to soak up the excesses of the night before, go all in for a mighty Surrey.
