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      Rated Excellent (8,000+ Reviews)
      Traditionally Cured Unsmoked Back Bacon
      Traditionally Cured Unsmoked Back Bacon

      Traditionally Cured Unsmoked Back Bacon

      For a truly sensational breakfast

      £5.95
      Select Type:
      • Serves 2 - 3
        200g
        £5.95

      Why we love this

      • Expertly Butchered
      • Free Range
      • Native Breed

      A family favourite

      Is this the best bacon ever? Yes!.

      Christine

      Edenmoor Quality

      • 100% Recyclable Packaging

        Packed in fully recyclable packaging to reduce waste

      • Sustainably Farmed

        Carefully selected products and sustainably farmed meat

      • Tracked & Next Day Delivery

        Delivered on the day of your choice

      • Our award-winning Unsmoked Back Bacon has a wonderful texture, turning amazingly crisp in the pan, with just the right amount of fat for an intense flavour.

        We traditionally brine cure whole sides of our slowly grown native breed pork. Once cured our sides of back bacon are hung and airdried for a week before slicing. The whole process to make our award-winning takes three weeks for our bacon to reach perfection.

        Approximately 200g per pack

      • Pork, Salt, Preservative (E252, E250) Demerara sugar

      • Per 100g
        Energy: 1216kJ/293kcal
        Fat: 22.0g
        Fat Of Which Saturates: 8.3g
        Carbohydrate: 0.0g
        Carbohydrate Of Which Sugars 1: 0.0g
        Protein: 23.0g
        Salt: 3.5g

      • Fully defrost the bacon before cooking. To do this pop the pouch of bacon (still in its packaging) into a bowl of cool water and leave to thaw for around 5-10 minutes.

        Add the bacon to a cold cast iron pan. Place on a medium heat and allow the pan to heat up and the fat to gently render.

        For very crispy bacon add the bacon to a baking tray and place into a fan assisted preheated oven set to 190C and cook for approximately 7-10 minutes.

      • All of our meat is delivered frozen ready to pop straight into your freezer, once defrosted these can be kept in the fridge for up to 3 days.

      • Mainland UK

        • FREE - On orders over £150
        • £5.95 - Standard Next-Day & Named Day
        • £9.95 - Pre-12pm Next-Day & Named Day
        • £9.95 - Saturday Delivery

        Deliveries are made Tues-Sat, between 8am to 7pm.

        Highlands & Islands

        • £15.95 - Two Day Service

        Deliveries are made Weds-Fri, between 8am to 7pm.

        Delivery Information
        All meat is delivered frozen in insulated packaging specifically designed to keep your food safe in transit. Delivered in compostable and fully recyclable packaging.

        Next-day cut off time is typically 12 noon.

      Thoughtfully delivered to your door

      FAQs

      Your questions answered, all in one place.

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      • Unsmoked lets the pure flavour of the cured native breed pork come through, without a smoky top note. Cleaner in dishes where you don't want the smoke competing.

      • Whole sides of slow-grown native breed pork are traditionally brine-cured, then hung and air-dried for a week before slicing. The full process takes about three weeks, long enough to build proper flavour and texture.

      • The air-drying stage removes the excess moisture that supermarket bacon is often pumped full of. Result: bacon that crisps in the pan instead of boiling in its own liquid.

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