Traditionally cured by hand using British Pork Loins

Our new bigger packs of Smoked Bacon contain twice as many rashers, so you’ll never have to argue over who gets the last slice. All of our bacon is cured by hand and air dried “the old fashioned way”, using a special recipe which enhances the flavour and texture. Instead of smoking our bacon after curing, we add the smoke flavour during the process. This lets the flavour cure along with the meat delivering the great smoked flavour our customers love.


British Pork Loin (99%), Salt, Sugar, Smoke Flavour, Preservatives (Sodium Nitrite, Potassium Nitrate).

For allergens, including cereals containing gluten, see ingredients in bold.

Cooking Instructions

For best results cook from chilled. Remove all packaging.

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To Grill - Place under a preheated medium to hot grill for 6-8mins, turning regularly.

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To Fry - Heat a little oil in a frying pan. Gently fry on a medium heat for 4-6 minutes, turning frequently.

Ensure the bacon is piping hot - not suitable for microwaving.


Nutritional Information

Typical Values Per 100g Raw 2 typical rashers grilled (approx 45g) % of an adults Reference Daily Intake Reference Daily Intake of an average Adult
Energy (Kj) 867 443 5 8400
Energy (Kcals) 208 106 5 2000
Fat (g) 14.1 5.45 8 70
of which are saturates (g) 5.3 2.16 11 20
Carbohydrate (g) 0.1 0.1
of which sugar (g) 0.1 0.1 0 90
Fibre (g) 0.1 0.1
Protein (g) 20.2 14.22
Salt (g) 2.41 1.77 30 6

Storage Instructions

  • Keep refrigerated, once open use within 2 days.

  • Suitable for home freezing. Freeze on day of purchase & use within one month.

  • Defrost thoroughly before cooking & use same day. Once defrosted do not re-freeze.

Recycling info

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Not Currently recycled

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Widely recycled

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Widely recycled