Both our Smoked and Unsmoked Back Bacon make for a fantastic sandwich. Or with eggs. Or on top of breakfast pancakes. Even in a carbonara …especially in a carbonara actually! In fact, it’s a bit of an all-rounder when it comes to the kitchen.
Thickly cut with absolutely no added water, both variants are cured by hand and matured for at least seven days. Our Smoked Back Bacon is traditionally smoked over beechwood in our Perthshire smokehouse.
Pick up a pack in your nearest supermarket to find out what all the fuss is about!
Treat yourself to a pack or two of our deliciously moreish, premium, dry cure bacon. Available in major retailers in Scotland, as well as selected Tesco stores in England.