No.1 Free Range Unsmoked Back Bacon200g
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- Suitable for freezing
- Waitrose own label
PER 100g
Energy
1250kJ
302kcal
Per Portion/per 2 slices
Energy
837kj
202kcal
10% RI
Fat
17.00 g
High
24% RI
Saturates
6.10 g
High
31% RI
Sugars
<0.5g
Low
<1% RI
Salt
1.01 g
17% RI
INGREDIENTS: pork loin (96%), sea salt, preservatives (potassium nitrate, sodium nitrite), antioxidant (sodium ascorbate).
Typical values as sold. Contains 3 Servings
| Typical values | PER 100g | per 2 slices |
|---|---|---|
| Energy | 1250kJ | 837 kJ |
| Energy | 302kcal | 202 kcal |
| Fat | 25.4g | 17.0 g |
| Of which Saturates | 9.1g | 6.1 g |
| Carbohydrate | <0.5gg | |
| Carbohydrate | <0.5g g | |
| Of which Sugars | <0.5g g | |
| Of which Sugars | <0.5gg | |
| Fibre | 1.1g | 0.7 g |
| Protein | 17.3g | 11.6 g |
| Salt | 1.51g | 1.01 g |
Origin Information
- United Kingdom
Warnings
- All appliances vary. These are guidelines only.
Additives
- This product contains Additives
- This product contains Antioxidants
- This product contains Preservatives
Grill
Grill temp: Medium heat. Grill Time: 5-6 minutes. Grilling Instructions: Preheat grill. Remove all packaging. Place under grill, turning halfway through cooking time. Check food is thoroughly cooked before serving.
Other
Pan Fry. Temperature: Medium heat. Time: 4-5 minutes …Remove all packaging. Heat 1/2 tbsp of oil in a frying pan. Add bacon, turning halfway through cooking time. Check food is thoroughly cooked before serving.
Cooking instructions
General
All appliances vary. These are guidelines only.
Recycling
| Component | Material | Recyclable |
|---|---|---|
| case | Plastic - PP (Polypropylene) | |
| sleeve | Paper & card | |
| film | Plastic - Other | |
| base | Mixed Material |
Disclaimer
Please note that while we take every care to make sure the product information displayed on our website is correct, product recipes are regularly changed. This may affect nutrition and allergen information therefore you should always check product labels and not rely solely on the information presented here.
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