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Smoked Dry cure back bacon
We hand cure this award winning bacon on our Suffolk farm using our own pork which has been outdoor bred and finished in open straw barns. It is cured in a traditional way by rubbing pork loins with sea salt and demerara sugar. It is cured for two weeks, then smoked over Beech chippings before being hung to dry to let the flavour mature.
Storage
Packed in a protective atmosphere. Store in a fridge below 5˚c. Once opened, keep refrigerated below 5˚c. To enjoy our salami at its best we recommend consuming before its best before date.
Use By
Please note that we can only guarantee a use by date of 14 days. If you have any questions regarding shelf life or requirements please contact us directly and we can let you know the current dates on our products.
Ingredients
Pork, Seal Salt, Demerara Sugar, Preservative: Sodium Nitrite, Potassium Nitrate
Nutritional Information
Average values per 100g
| Energy | 984kJ, 236kcal |
| Fat | 16g |
| Of which saturates | 6.2g |
| Carbohydrate | <0.9g |
| Of which sugars | <0.6g |
| Protein | 22.1g |
| Salt | 3.4g |
Delivery & Returns
For Orders to Main land England and Wales: These are despatched within 2-3 working days of receipt of order. We use Parcel Force, express24 as our courier service. Delivery is free for orders over £50 and £4.50 for orders under £50.
For orders to other areas within the United Kingdom: These are despatched using Royal Mail and we can not guarantee next day delivery. Delivery is free for orders over £50 and £4.50 for orders under £50.
Due to the nature of our products, we are unable to offer returns.
