Old Fashioned Back Bacon – 500g

Properly cured, properly sliced, and made from North Yorkshire heritage breed pork. This is back bacon as it should be.

Our Old Fashioned Back Bacon is produced from carefully reared heritage breed pigs from North Yorkshire farms, then dry cured here in North Yorkshire using traditional methods. It’s unsmoked, thickly sliced, and made without pumping or added water – just time, salt and attention to detail.

The result is a rasher with a generous eye of lean loin and a balanced covering of fat. It cooks evenly, holds its shape in the pan, and delivers the clean, savoury depth you only get from a proper dry cure.

We believe provenance matters. The pork comes from heritage breeds reared slowly and naturally on local farms, giving well-developed muscle and good fat cover. That quality raw material is then dry cured in North Yorkshire, allowing the character of the meat to shine through rather than masking it with heavy smoke or brine.

Unlike wet-cured supermarket bacon, this is not injected with curing solution. Instead, the cure is applied and left to work gradually. That slower process produces a firmer texture and avoids the excess water you often see pooling in the pan.

About the Cut

Back bacon is taken from the loin, meaning it offers a larger proportion of lean meat compared with streaky bacon, while still retaining enough fat to baste itself during cooking. Ours is cut slightly thicker than standard rashers so it doesn’t disappear under heat.

Because it’s unsmoked, it’s extremely versatile:

• Classic full English breakfasts

• Stacked in a soft roll with brown sauce

• Chopped into a carbonara or lentil dish

• Wrapped around chicken breasts or medallions of pork

• Layered into a toastie or breakfast brioche

Cooking Notes

Start the rashers in a cold pan and bring the heat up gradually. Cook over a moderate temperature to allow the fat to render slowly. Turn once and resist pressing it down; let the heat do the work.

Grilling works well too, but avoid fierce heat which can toughen the lean section before the fat has properly rendered.

Nutritional Value

Because it comes from the loin, back bacon is naturally leaner than belly-based cuts while remaining high in protein. It also provides useful levels of B vitamins and minerals such as zinc.

Each 500g pack gives you plenty for a generous family breakfast or several midweek meals, and it freezes well if divided into portions.

This is bacon made in the traditional way: heritage breed pork, cured locally, sliced properly, and prepared without shortcuts. Straightforward, honest and satisfying.