Smoked Brundish Back BaconInspired by food. Dry cured by hand and air dried for that distinctive flavour. Handmade with Suffolk pork reared on our family farm. Britishcharcuterie.We hand cure our bacon in a traditional way by rubbing pork loins with sea salt and a little Demerara sugar. It is cured for two weeks before being smoked over a blend of oak and beech chippings. It is then hung to dry to allow the flavour to develop.
Pork, Sea Salt, Demerara Sugar, Preservatives: Sodium Nitrite, Potassium Nitrate, Made from 118g of Pork per 100g finished product
Storage and Usage
Keep Refrigerated
Typical values
Per 100g
Energy
984kJ
Energy
236kcal
Fat
16g
of which saturates
6.2g
Carbohydrate
0.9g
of which sugars
0.6g
Protein
22.1g
Salt
3.4g
Storage and Usage
Keep refrigerated below +5°c, once open consume within five days. This product must be thoroughly cooked before consumption.
Keep Refrigerated
Cooking Info
Grill (From Chilled)
Remove all packaging. Place product under a pre-heated grill turn half way through cooking. (Time 5 mins)
Shallow Fry (From Chilled)
Remove all packaging. Place bacon onto a non-stick frying pan and turn half way through cooking. (Time 4 minutes)
Manufacturer's Address
Lane Farm
Brundish
Woodbridge
IP13 8BW.
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