Scottish Smoked Back Sweetcure Bacon 220g
Cured, matured & devoured
Our Smoked Sweetcure Back Bacon was inspired by the Virginia Sweetcure style: smoky, salty and deliciously sweet.
Dry cured by hand, it’s thickly cut and contains no added water. After at least seven days’ maturing, it is traditionally smoked over beechwood in our Perthshire smokehouse for an incredibly 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.