Smoked dry-cured back bacon

Approx. 200g pack, approx 6 - 8 rashers.

Our Mangalitza back bacon, dry cured and in house smoked. A medium thick cut, rind on, the fat ivory and generous. It will be the best bacon sandwich you've made.

Dry cure only — no brine, no added water. The result is a rasher that doesn't shrink, doesn't spit water, and colours properly in the pan.

From our own herd at Veizey's Quarry, Tetbury.