Wicks Manor dry-cured smoked back bacon
Pig&Poultry Marketing Awards Winner 'Cut Above' Meat Quality Award. Quality Food Awards 2007. Great taste gold 09. Quality Essex farmed pork. Dry cured smoked back bacon. ""We are very proud of the quality of our bacon. All Wicks Manor bacon is dry cured by hand and allowed to mature. The results speak for themselves the bacon does not leak in the pan and tastes the way bacon should. We smoke using a blend of oak and beech wood chips to add a lovely aromatic flavour. Our pigs are born and bred on the farm at Wicks Manor and live in large open straw yards with plenty of space to express their natural behaviour. As we say a happy pig is a growing pig."". Fergus&Hamish Howie - we grow the crops to feed our pigs at Wicks Manor.
Pork, Salt, Demerara Sugar, Preservatives (Sodium Nitrate, Sodium Nitrite), Acidity Regulator (Sodium Bicarbonate), Antioxidant (Sodium Ascorbate), Made with 112g Pork per 100g of finished product
Preparation & Storage
- All appliances vary, the following are guidelines only. …Remove all packaging. Shallow Fry From Chilled: Fry in a little oil over a medium heat for 3-4 minutes, turning occasionally.
Keep refrigerated below 5°C. Once opened consume within 48 hours. Do not exceed use by date.Suitable for home freezing.Freeze on day of purchase. For freezing guidelines refer to freezer manufacturer's handbook.Defrost thoroughly before use.Follow the preparation guidelines above.