FRESH, NOT FROZEN
DELIVERY FREE OVER £70
PICK DELIVERY DATE AT CHECKOUT
FROM LOCAL FARMS
FRESH, NOT FROZEN
DELIVERY FREE OVER £70
PICK DELIVERY DATE AT CHECKOUT
FROM LOCAL FARMS
Thick-sliced, rind-on back bacon, traditionally dry cured and air dried rather than pumped with added water. The cure is seasoned with black pepper and thyme, giving a savoury, unsmoked bacon suited to breakfasts, sandwiches and everyday cooking.
£10.50
Back bacon is cut primarily from the pork loin, giving it the characteristic large eye of lean meat with fat and rind around the edge. It is different from streaky bacon, which comes from the belly and contains a greater proportion of alternating fat and meat.
Grid Iron’s Old Fashioned Back Bacon is unsmoked and dry cured, then air dried. Unlike pumped or wet-cured bacon, water is not injected into the meat. The result is a firmer rasher that holds its shape well during cooking rather than releasing large amounts of added water into the pan.
This is the unsmoked version. For a smoky bacon, choose our Old Fashioned Smoked Back Bacon – 500g.
This traditional cure uses curing salts including nitrite and nitrate. If you specifically want bacon made without added nitrate/nitrite curing salts, choose our separate Nitrate-Free Back Bacon – 500g.
For a different Mount Grace back-bacon format, see Mount Grace Dry Cured Back Bacon.
For pan cooking, start over moderate heat and allow the fat to render gradually, turning the rashers as needed rather than pressing them down. Grilling also works well; avoid excessively fierce heat that can tighten the lean loin before the fat has rendered.
Use it for a full English breakfast, bacon sandwiches and rolls, toasties, carbonara or lentil dishes, or wrapped around poultry or pork.
Approximate weight: 500g
Minimum shelf life: 10 days
Ingredients & curing agents:
Free-range Yorkshire pork (96%), sea salt, sugar, preservatives: sodium nitrite (E250), potassium nitrate (E251); antioxidant: sodium ascorbate (E301).
tom clarke (verified owner) –
Bought this bacon many times…. and given packs away to get mates to understand why this is so much better than even the Finest ranges of thick bacon from the supermarkets. Support GridIronMeat..!
Glynn Burgin (verified owner) –
Did not know that bacon of this quality was still available. Delicious.
Simon Hosken (verified owner) –
Great service, excellent packaging. Easy to prepare and cook, fantastic flavour.
Bill Kruse (verified owner) –
With the rind on, just like I remember. So good to see this on offer again.
Shelley McCartney (verified owner) –
Nataliia Tertychna (verified owner) –
Andrew Pearce (verified owner) –
Some of the best bacon you will ever eat.
Stephen Taylor (verified owner) –
I am a total bacon head and I have tried a few. This bacon is the absolute best. No extra moisture, delicious fat. Lovely bacon flavour. Cut off the rind and cook it with the rashers for pork scratching. Lovely proper thick cut.
Gerry Pleva (verified owner) –
Angus Blair (verified owner) –
As a child bacon had rind, fat and came out of the pan the same size it went in, you couldn’t see the pan through the bacon and it didn’t simply dry out it went crispy.
The old fashioned back back bought from yourselves, was a return to the days of proper bacon, crispy fat and rind and taste like bacon should. I’ll definitely be back for more.