A whole pork loin specially selected for customers who want to cure their own back bacon. We choose loins with a generous covering of fat where available, although the fat cover varies naturally between animals and breeds. This is pork loin for home curing, not finished bacon.
£45.00
Our rare-breed pork loin is selected for customers who prefer to prepare and cure back bacon themselves. Pork loin is the familiar lean-meat portion used for traditional back bacon, and we look for a good covering of fat where available. The fat depth and exact shape of each loin vary naturally.
A pork loin sold as a 3kg preparation for home curing. The image illustrates an example cut, not a guaranteed breed, precise fat depth or cutting thickness. If you need a particular trimming specification, please contact us before ordering.
This product is pork for customers making their own bacon. It is not a finished cured or smoked bacon product. Follow a reliable, food-safe curing method suited to the specific cut; this page does not provide curing instructions.
To cure a different cut, see our pork belly for making bacon or pork middle for making bacon. If you would rather buy bacon already cured, choose our Old Fashioned Back Bacon.
Refrigerate promptly and follow the storage and use-by instructions on the supplied packaging.
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