Grasmere Farm’s Hampshire-cross Pigs are at the heart of our business. We breed and raise the Pigs on the farm in south Lincolnshire, using traditional farming methods which creates flavoursome and tender Pork. Our specialist butchers prepare each cut specially on site, selecting only the best for our primes cuts. Our reputation for producing delicious Home-cured Bacon and Gammon is renowned both near and far.
Dry cured using traditional techniques. Fresh pork flitches are laid down in dry salting bins, and cured in the old fashioned manner. After a period of time they are then hung up to dry and mature, before slicing. This traditional method is what makes our Bacon so special and ensures each slice is special.
The obvious choice for breakfast but why not try making a Breakfast Stack? A breakfast bap but not as you know it!
How to cook Dry-cured Back Bacon
Cook from room temperature. To Grill: Preheat the grill to a high heat. Place on the rack and grill for 3-4 minutes each side. To Shallow Fry: Heat a small amount of oil in a frying pan on a medium heat until hot. Fry for 3-4 minutes each side, or to your liking of crispiness! Serve hot!
Allergens. CONTAINS SODIUM NITRATE & SODIUM NIRTRITE.