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).
Carol Byrom (verified owner) –
The most delicious bacon I’ve eaten in years.
Sharon Fleming (verified owner) –
Love the fat – may not be the right thing to say these days but it crisps up lovely done in a pan
Amanda Hart (verified owner) –
This is an excellent quality bacon, thick with a great texture and minimal shrinkage. However the traditional cure made it too salty for our tastes. We are some slices in sandwiches but ended up using the rest chopped up in a sauce as the saltiness was too intense. Someone else may love it though.
Jane Clarke (verified owner) –
Pat Panni (verified owner) –
Keep doing what you are doing. Reminds me of my youth.
Nigel Petre (verified owner) –
Just like mum used to buy
Giuseppe Cacchio (verified owner) –
Love the bacon especially the fat to soak the bread in yum!!!
john brown (verified owner) –
Pauline Garnett (verified owner) –
Breakfast on a Sunday as it was in my childhood. Proper bacon. Crispy rind. Real Bacon dip. Full English or a butty or on top of sourdough and avocado
Andrew Hurley (verified owner) –
To be honest I expected a little more flavour from this bacon but didn’t get it. Still not bad at all but quite expensive for what you get. I’ve had more flavour from aldi’s best to be fair.
Gillian Davies (verified owner) –
We had forgotten how traditional bacon tasted. Really enjoyed it and will order more.
Malcolm Nellist (verified owner) –
As good as usual
Wendy Stonehouse (verified owner) –
Great taste
Craig Muscat (verified owner) –
Thicker cut than usual bacon but excellent taste and texture due to it – very down very well as part of the festive pigs in blankets.
Fiona O’Connell (verified owner) –