Our Outdoor Reared Dry Cure Smoked Back Rashers are cut from backs that have been cured by hand with our special blend of salt and sugar; they are then matured for one week before being smoked over hardwood shavings. The result is thickly sliced smoked bacon with no shrinkage or residue when cooking, low in salt, perfect for breakfast or any meal.

Refrigerate on delivery below 5°C and for the best results, cook as per instructions on packaging.

Suitable for home freezing, for best results freeze on day of receipt and use within 90 days.
Defrost thoroughly in refrigerator before cooking.

Country of Origin – Ireland.

Weight – 200g approximately.

Ingredients: Pork Loin (97%), Salt, Brown Sugar, Preservatives: Sodium Nitrite, Sodium Nitrate, Natural Smoke (Oak).

Allergens: None