Dry Cure Smoked Back Bacon

Description Dry Cured Smoked Back Bacon Our dry cured smoked back bacon is made the traditional way, without rushing and without shortcuts. We start with quality British pork and cure it slowly by hand using a dry cure method. This process draws out moisture naturally and develops proper flavour, rather than relying on injected brine. Once cured, the bacon is gently smoked to add depth and balance, not to overpower the meat. The result is dry cured smoked back bacon that cooks cleanly in the pan, holds its shape, and tastes like bacon should. Rich, savoury, and balanced from edge to edge. This is back bacon with real texture. No excessive water. No shrinkage. No chemical aftertaste. How it’s made • Dry cured by hand, not pumped • Smoked for flavour, not colour • Prepared in small batches • Made in Cumbria by our butchery team Every batch is handled carefully to maintain consistency and quality. How to use it This bacon is versatile and forgiving. • Fry slowly for a classic breakfast • Grill for sandwiches • Dice into pasta, stews, or soups • Perfect for bacon and eggs or a proper bacon butty Because it’s dry cured smoked back bacon, you’ll notice less water in the pan and a firmer bite once cooked. Why this bacon is different Most supermarket bacon is wet cured for speed and yield. Ours is dry cured for flavour and texture. That takes longer. It costs more to make. But the difference is obvious the moment it hits heat. If you care about where your food comes from and how it’s made, this bacon makes sense. From local Cumbrian pork, you get honest flavour and a proper finish. Try pairing it with our Cumbrian Beef Burgers for a simple bacon and cheese burger topped with Wild & Fruitful Ketchup