Unsmoked Back Bacon 2.27kg – Great Value

Unsmoked Back Bacon 2.27kg – Order Online or Call 07932 686498 to place an Order

Unsmoked Back Bacon 2.27kg

How do you make Unsmoked Bacon taste nicer

Yes, you can turn unsmoked bacon into smoked bacon at home using a stovetop smoker, a charcoal grill, or a smoker box on a gas grill.

You can use wood chips like hickory, apple, or mesquite to impart the smoky flavour.

What recipes is Unsmoked Back Bacon used for

Our unsmoked streaky bacon is a great way to add flavour to any meal.

Traditionally dry-cured, it comes from our finest free-range pork belly.

Use it to keep larger joints like whole chickens and venison haunches from drying out during cooking.

We particularly like to add it to risottos and pasta dishes.

Back Bacon Butcher

Back Bacon/40 Rashers – 2.27kg

The Back Bacon Butcher is proud to offer our customers the finest quality back bacon.

With our specially sourced pork, we guarantee a delicious and flavorful experience with every bite.

Our back bacon comes in a convenient pack of 40 rashers, weighing a total of 2.27kg.

Perfect for breakfast, sandwiches, or any culinary creation, our back bacon is sure to satisfy even the most discerning taste buds.

Trust the Back Bacon Butcher for exceptional quality and taste.

Unsmoked Back Bacon at its best providing both flavoursome and generous rind.

This thick-cut, un-smoked bacon has a fantastic flavour.

Perfect for frying or grilling, bacon is a cut of bacon that includes the pork loin from the back of the pig.

It may also include a portion of the pork belly in the same cut.

It is much leaner than side bacon made only from the pork belly derived from the same cut used for pork chops.

Leek and Bacon Frittata

Ingredients

• • 250 g baby potatoes, sliced into thick rounds
  • 3 rashers unsmoked back bacon, trimmed of fat and chopped
  • 1 tbsp sunflower oil
  • 15 g unsalted butter
  • 1 medium leek, sliced and rinsed
  • 6 large free-range eggs
  • 100 g Italian-style salad, to serve
  • 12 cherry tomatoes, washed and halved, to serve

  Method

               Step 1

  •             Bring a large pan of water to the boil, then add the potatoes and cook for 10                  minutes until tender.

              Step 2

  •            While the potatoes are cooking, heat a 20cm non-stick frying pan. Add the                      bacon and fry over a high heat for 3 minutes until browned.
  •            Add the sunflower oil and butter to the pan along with the leek and fry for 3                 minutes until softened.

             Step 3

  •            Drain the potatoes and add to the frying pan. Cook, stirring occasionally, for a             further 3 minutes.
  • Step 4
    • Preheat the grill to medium. Beat the eggs together in a bowl with 1 tablespoon water and season with freshly ground black pepper. Pour into the pan and cook over a medium heat for 5 minutes, tilting the pan occasionally to allow any runny egg to flow to the sides, until the base and sides are set and golden.

    Step 5

    • Transfer the pan to the grill, keeping the handle away from the heat, and cook for a further 2-3 minutes until the egg is just set in the centre. Mix the salad with the tomatoes and serve with wedges of the frittata.

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