DukesHill British Smoked Dry Cured Back Bacon

"Outdoor Bred British Pork.


DukesHill’s Smoked Dry Cured Back Bacon is made without compromise to ensure that it has unsurpassed flavour and texture. Traditionally dry cured by hand with a mixture of salt and unrefined brown sugar, the flitches of bacon are rubbed with salt and sugar every day before being hung to dry naturally in our drying rooms. During this time the meat becomes darker and firmer as the meat cures and dries, resulting in the most delicious bacon. The flitches are then finally smoked before being sliced, giving you delicious rashers of exquisite smoked, dry cured bacon.


We only use high welfare outdoor bred British Pork and work closely with our suppliers and farmers to ensure that our pigs live happy lives.


We don’t add any water when we make our bacon, meaning there will be no water (or 'white goo') waiting to come out when you cook it and no shrinkage. This is simply proper British melt-in-your-mouth bacon.


Minimum of 5 - 6 rashers per pack."

UK

Keep refrigerated between 0-5°C. Once open consume within 3 days. Suitable for freezing.

Remove all packaging. Grill: Place under a medium heat grill. Please turn over bacon halfway through cooking. Total cooking time: 5 -6 minutes. OR Pan Fry: Heat 1/2 tbsp oil in frying pan, then add bacon and turn halfway through cooking. Total cooking time: 4 -5 minutes.

Plastic Outer - Vacuum Packed

British Pork, Salt, Demerara Sugar, Preservatives: Potassium Nitrate, Sodium Nitrite; Antioxidant: Sodium Ascorbate; Smoke Flavouring. Prepared from 115g of raw Pork per 100g product.

Produced in a factory which handles Wheat, barley, eggs, milk, mustard, soya, sulphites, celery.

DukesHill

Dukeshill Ham Co Ltd, Lodge Park, Hortonwood 30, Telford, TF1 7ET

UK

"If you have any questions or comments, please call our wonderful Customer Care Team
Tel: 0345 222 0153
Address: Dukeshill Ham Co Ltd, Lodge Park, Hortonwood 30, Telford, TF1 7ET"