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.
Piers Page (verified owner) –
I was really pleased to find this cut for curing bacon, and even happier to be able to get it delivered the week before Christmas!
Service and packaging fantastic – great cuts of pork arrived cold, on time and well protected. Meat was great to work with, cured well and is getting favourable opinions from some tough critics. Texture and flavour are quite something!
Paul Nelson (verified owner) –
Andrew Brine Brine (verified owner) –
Full on flavour, nice rind cooks beautifully
Paul Freindorf (verified owner) –
Alexander Colin Saxton (verified owner) –
I have tried various sources. Grid Iron may not be the cheapest but IS consistently excellent quality with little waste.
Richard Merrick (verified owner) –
Started buying bacon-specific meat from Gridiron during Covid lockdown. Improving dry-cure and cold-smoking techniques every time, but starting with such a high-quality joint means that the end product is ALWAYS getting rave reviews for “the best bacon ever eaten”. Current batch curing with salt, Demerara sugars. maple syrup and pomegranate molasses, together with a herbal mix.Can’t wait to put the first slices in the pan in 10 days time …
Susan Weeds (verified owner) –
Nicholas Glynn (verified owner) –
Great loin absolutely ideal for bacon. Curing with a Honey Jack Daniels and Maple syrup recipe.
Ashley (verified owner) –
Finally someone who does high quality pork ideal for bacon, a good layer of fat ,less than the stock image and if anything a better amount. Complete with rind, this will make epic bacon.
Mike Witt (verified owner) –
Richard Lovejoy (verified owner) –
This is the first time that I have used Grid Iron for pork lion for my streaky back bacon making, it is quite superb. I have done half unsmoked and half smoked it is nothing like anything I have had for many a year. “Crispy bacon like we had before the war”. Now who remembers that and who said it?
Frank McPolin (verified owner) –
3kg lump. 2 x 1.5kg cures. Maple Espresso. Bourbon BBQ Bacon. Excitement overload. Do you need to know how? Visit frankscookbook.
James Marshall (verified owner) –
Bruce MacFarlane (verified owner) –
An excellent looking piece of meat hand delivered the next day. Looking forward to the bacon I’m making and will certainly be ordering more.
Olivier Maurin (verified owner) –