Description
House Made Smoked Rind On Back Bacon is made from Free Range Hampshire pork loin running into the belly fat. All we do is cure it in salt and a smoky rub. We leave it for 2 weeks then slice it and it’s yours. We leave the rind on which crisps and bubbles for extra flavour. No added water or preservatives. What’s the difference? No nasties and it tastes like bacon did when you were a kid (if you’re our age or older!)
Excellent for Eggs Benedict with Crustarmor Hollandaise Sauce, Hazelgrove eggs and The Lost Mill Sourdough Baguette.
Cured meats have had some really bad press recently, however is depends how they are made. Watery ham and dried out salami in plastic supermarket packets are not the healthiest choice of food. The Guardian have an excellent article on the comparison of PROPER cured meats and mass produced, carcinogenic rubbish. Our House Made Smoked Rind On Back Bacon is PROPER.
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