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.
Gilbert Green (verified owner) –
Claudia Cox (verified owner) –
I’ve been curing my own bacon for about a year now but always did streaky because pork bellies are just easier to source. Really glad I went to the extra effort to get this loin; I was very impressed by the quality of the meat. It smelled phenomenal even when it was curing!
Did a short 5 day cure with coarse salt, Prague powder #1, brown sugar, juniper, pink peppercorns and rosemary, then smoked it over cherry wood. Will be having a few thick cut slices tomorrow with breakfast, I can tell this is going to be something pretty special. Looking forward to buying another one and doing a longer cure next time.
Samantha Rundell (verified owner) –
Really good sized piece of meat, perfectly prepped for making bacon. I’ve just finished preparing it with dry curing and smoking and it looks amazing, can’t wait to eat!
mark burton (verified owner) –
This has made lovely bacon ,will get again
David Kent (verified owner) –
Although the loins are fine for curing the meat/fat ratio is never the same as in the picture! I think you need to show a more realistic preview picture as to what will actually be delivered!
Michael Jones (verified owner) –
Great product for home bacon production. Easy to cure and a perfect result, thanks Grid Iron.
Nigel Coxhead (verified owner) –
Perfect cut and fat content for bacon. Has taken the cure well and now drying off prior to going to the smokehouse. I use apple and alder with an oak finish then hang for a week. Always works for me if the raw material is good – this is!
Anthony Ely (verified owner) –
Can’t comment on product yet as it only came out of the smoker this morning!! Looks like a nice piece of meat though. Looking forward to carving off some slices!
Nicholas Glynn (verified owner) –
Fantastic pork loins for making bacon.
Paulius Kersys (verified owner) –
Mark Collins (verified owner) –
Makes good back bacon.The skill is in the cure and smoking. Good fat cap
colin etheridge (verified owner) –
as normal great piece of pork made into bacon So Tasty.
David Wellman (verified owner) –
The bacon loin was just right for home curing – just the right amount of fat to produce a great bacon.
Alexandra Lypynska (verified owner) –
Craig Smith (verified owner) –
second one i have bought now these loins for making bacon once cured so much better than shop bought bacon, tasty, good size, has we say in Cornwall proper job and ansom