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.
Multi award winning for good reason! The flavour of our Smoked Bacon is amazing and even a hit among people who don’t usually choose Smoked products. We are immensely proud of our reputation for making amazing Bacon and back in 2011 we actually won out 200 competitors in the Smoked Bacon category of the Savour Your Bacon awards.
How to cook Dry-cured Smoked 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.