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
We’ve specially selected this cut for those who wish to make old fashioned bacon at home. We choose a loin with as much fat as available at the time, depending on the breeds we have.
The loin illustrated is 19mm and from a Welsh pig. We leave a little extra length on the loin to make it perfect for making back bacon at home.
£45.00
Keith Austin (verified owner) –
Currently in the smoker coming out tomorrow then I’ll be slicing it for bacon.
This is the second Pork Loin I have had from Grid Iron, so if this is good at the first time, which was delicious, I will be pleased.
Keith Austin (verified owner) –
Currently in the smoker coming out tomorrow then I’ll be slicing it for bacon. looks good.
This is the second Pork Loin I have had from Grid Iron, so if this is good at the first time, which was delicious, I will be pleased.
Colin Page (verified owner) –
By far the best pork joint I have ever used for maple cured bacon
Chris Snelgar (verified owner) –
This is some of the best side I have had very well pick thank you and it made great bacon
Philip Wilcock (verified owner) –
Great quality pork loin which was perfect for curing. Nice covering of back fat, and great that the rind is on – hard to find these days.
Paul Crampton (verified owner) –
Christopher Smith (verified owner) –
A reasonable layer of fat once skinned and a fair bit of fat marbling. Fried a little trimming and it has a good pork flavour. Still in process of EQ cure , and it should produce some good bacon. Delivered a touch over 3 kg but once skinned spot on 3kg which make cure calculations a lot easier
Michael Galler (verified owner) –
Michaela Morton (verified owner) –
Repeat purchase for our home cured bacon.
It looks great as usual.
Can’t imagine using any other pork.
Carl Francis (verified owner) –
Currently 7 days in to 10 days of curing before smoking and hanging. Can’t wait to try! It looks fantastic already
Bill MacLennan (verified owner) –
Chris Undery (verified owner) –
Really nicely butchered cut for making bacon. Made at home with a bit of care and attention it creates the absolute dogs doodars of bacon – cannot be beaten. Only wish you sold it it larger cuts
Chris Nichols (verified owner) –
Loses one star as fat depth was not as much as picture suggests
Andy course (verified owner) –
This makes great bacon been look for something like this for long time