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.
Ian Mason (verified owner) –
Curing now, taste test after it has dried for 3 weeks.
Aaron Levy (verified owner) –
Peter Higgins (verified owner) –
A great joint for those new to bacon curing. Beautiful quality as usual.
Rob Haines (verified owner) –
Great to be able to get pork cut with bacon-making in mind. Really nice quality with generous fat. Will purchase again.
Anthony Leathem (verified owner) –
A super looking 3kg joint, not too fatty (I expected more in a ‘rare breed’). Still curing.
James Simpson (verified owner) –
Yohanna Akladious (verified owner) –
paul russell (verified owner) –
Daniel Olivier-Argyle (verified owner) –
I cured and smoked this meat and it makes incredible bacon. Pure white fat and flavourful meat. I’d say the biggest selling point is the quality of the fat. It cooks so nicely in cast iron or under the grill.
Bernard Harfield (verified owner) –
Robert Dooler (verified owner) –
Elena Zamfir (verified owner) –
Jacob Hooper (verified owner) –
Great cut of meat, perfect for making back bacon. Would be amazing to have a larger eye of the meat in the loin part but that will depend on the size of the animal. It was delicious and cooked up perfectly and the best crispy creamy fat. If you like making your own bacon. Get this.
Jamie Collins (verified owner) –
Phil Weems (verified owner) –
Not as good as last time I was somewhat disappointed this time as the meat did not look as good as last time