Smoked Back Rashers

€14.49 per kg
Our smoked bacon is traditionally brine cured using an old recipe and traditionally smoked over beech wood. The taste is worlds apart from the moisture and e-number injected bacon on supermarket shelves, with less contraction and moisture loss during cooking. Only whole backs are selected for this bacon, with no more than 10mm of fat and only centre cut rashers are used - with no shoulder rashers.

Cooking Tip: Cut the rind every inch along its length, it helps to keep the rasher flat and stops it curling.