Offer - 8 Dry Cure Smoked Back Bacon Waitrose 250g
over 1 week *
Price per kg: £13.96
Prime British pork from pigs born outdoors and reared in airy straw-bedded barns. Waitrose pigs are reared to produce high quality, succulent pork that is tender and full of flavour. They are fed a cereal based diet on carefully selected British farms, exclusively for Waitrose.
Keep Refrigerated; Suitable for Home Freezing
Grill - From Chilled. Medium Heat 5 mins.
Preheat grill. Place under a medium grill, turn halfway through cooking.; Shallow Fry - From Chilled. 4 mins.
Heat 1/2 tbsp oil in a frying pan. Add bacon and turn halfway through cooking.
Preparation and Usage
Preparation: Wash hands, all surfaces and utensils after touching raw meat. Remove all packaging.
Country of Origin
Country of Packing
Tray & Heat Sealed
Film - Mixed Material - Not Currently Recycled; Tray - Plastic - Check Local Recycling
Full Product Name:
8 rashers of beech smoked dry cured back bacon
Keep refrigerated below 5°C. Once opened, consume within 2 days. Do not exceed use by date.
Freeze as soon after purchase as possible and within the use by date. Use within one month.
Defrost fully before use: do not refreeze once defrosted.
For use by date see front of pack.
Packaged in a protective atmosphere.
Allergy Advice: For allergens see highlighted ingredients
Pork Loin (97%), Salt, Preservatives Potassium Nitrate and Sodium Nitrite, Antioxidant Sodium Ascorbate
|Typical Values||As Sold Per 100g||As Sold Per 2 Slices|
|of which saturates||5.5g||3.4g|
|of which sugars||0.0g||0.0g|
Scallop pops make tasty, fuss-free canapés for your next dinner or garden party. Replace the bacon with pancetta, if you prefer, and source the best scallops you can find.
- Life guarantee
- * Minimum life based on 'use-by' date of product. Average life based on last week's deliveries. Life guarantee shown based on delivery tomorrow and includes day of delivery. Please book a slot to view Life guarantee for your chosen delivery day. See Terms and Conditions for further details.
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