Scottish Dry Cure Smoked Back Bacon 220g
Cured, matured & devoured
Our award-winning Smoked Back Bacon is thickly cut, dry cured by hand and contains no added water.
It’s matured for seven days minimum and then traditionally smoked over beechwood in our Perthshire smokehouse for a deliciously moreish flavour.
There’s no flasher raSHer.
Pan Fry: Heat a non-stick pan over a medium heat. Remove all packaging, place the bacon in the pan and cook for 3-4 minutes, turning frequently. Lower the heat if required during cooking.
Grill: Preheat grill to full heat. Remove all packaging, place the bacon onto a suitable tray and place under the grill. (Do not place directly under the heat source, allow approx. 10cm space). Grill for approximately 5 minutes, turning several times throughout.
As all appliances may vary, these are guidelines only.