Apple Smoked Back Bacon

Dry cured back bacon from the loin. If you’re worried about eating bacon, have a glass of orange juice with it to combat nitro-salines.

We hand cure our bacon in small batches and air dry for up to a week. The bacon is then gently smoked over apple wood here in Twickenham by Justin at Loch & Stoch. Our bacon is about as a far as you can get from a mass produced product.

Contains Preservatives: sodium nitrite