Dry Cured Smoked Back Bacon

We take pork from Orchard House Farm in nearby Penrith, dry cure it in house and then send it to the expert Port of Lancaster Smokehouse for smoking.

Pack sizes:
Available in a 500g pack or a larger 1.4 Kg pack.
There are approximately 12-14 slices per 500g pack depending on thickness.

Allergens: 
None. Produced on a site where nuts are used.

Ingredients: 
Pork, Curing Rub (salt, preservatives E252, E250), demarara sugar.

cranstons product annotation cured by us

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