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.
Fry or grill the rind-on bacon until cooked and the fat has coloured.
£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).
Catherine Cooper (verified owner) –
Great Taste
Terry Wilcock (verified owner) –
All I need to say is excellent bacon
John Jones (verified owner) –
really special
Daniel Baker (verified owner) –
Evelyn Pomroy (verified owner) –
Janet Brindle (verified owner) –
Anthony Calland (verified owner) –
excellent bacon , preferred Mount Grace
Helen Thomas-Peter (verified owner) –
Anthony Rowe (verified owner) –
Very good flavour but it was a bit tough no matter how it was cooked whether grilled, fried or oven cooked it was abit hard I’m afraid, one good thing compared to general supermarket backon there was no white watery liquid in the pan.
John Fellows (verified owner) –
Agree with Old Fashioned style. And proper slices as well.
Vivien Chesman (verified owner) –
Tony (verified owner) –
So thick I could cook it on a griddle
Simon Watchorn (verified owner) –
Sarah Braid (verified owner) –
Loved this bacon, and we will definitely be ordering more :-))))
Christopher Fowler (verified owner) –
Stunning bacon – I revisited my childhood with this