Traditional dry-cured smoked back bacon made from free-range Yorkshire pork. Thinly sliced and rindless, with approximately six slices per pack. Dry cured with a sea-salt based recipe, then naturally smoked.
£5.25
Made for us by Mount Grace Charcuterie from free-range Yorkshire pork. This is a thinner-cut, rindless back bacon supplied in a 240g pack of approximately six slices.
The bacon is dry cured using a sea-salt based recipe that originated in a Yorkshire butcher’s shop in the 1970s. The cure contains sea salt, sugar and approved curing salts, including sodium nitrite (E250) and potassium nitrate (E251), before the bacon is naturally smoked.
This is the smaller, thinner-cut Mount Grace smoked back bacon. For a thicker-cut, rind-on 500g bacon with a different cure, choose our Old Fashioned Smoked Back Bacon.
For an unsmoked Mount Grace option, choose Mount Grace Dry Cured Back Bacon – 240g. For bacon made without added nitrate or nitrite curing salts, see our Nitrate Free Back Bacon – 500g.
Grill or pan-fry until cooked to your preference. The thinner slices are well suited to breakfasts and bacon sandwiches, or can be chopped into cooked dishes where you want smoked bacon.
For a Grid Iron Gourmet recipe, see Pork & Smoked Bacon Cassoulet with White Beans & Thyme. You can also browse our Bacon & Ham range.
Ingredients & curing agents:
Free-range Yorkshire pork (96%), sea salt, sugar, preservatives: sodium nitrite (E250), potassium nitrate (E251); antioxidant: sodium ascorbate (E301).
Nicholas Hooper (verified owner) –
This bacon is quite salty and has a beautifully smoked flavour. I had it as part of a full fry up in my campervan. Delicious. I placed another order.
Sam Hanson (verified owner) –
10/10
Roger Taylor (verified owner) –
Never had bacon this good. Cooks well taste is superb. No added water like the supermarket bacon.