Smoked Cherry Wood Back Bacon
Traditionally dry cured for 3 weeks and then smoked on the premises, using the finest cherrywood contains no added water.
We use a “cold smoking” process which imparts an excellent deep flavour to the cured meat. They are cold smoked for four to six hours. This allows the cherry wood smoke to impart that extra richness and depth of flavour.
Please select the weight you require and add it to the shopping cart below.
Price per kg £9.45
Individual product weight and price may vary per item.