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Back Bacon (8 Rashers, Unsmoked)


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Expertly dry-cured back bacon made from local free range pork. 

Full of flavour and just the right amount of saltiness, this back bacon is miles apart from the usual. Seasoned butcher and pork expert of Ten Mile sausage fame, Ricky developed his own signature curing recipe for air-dried bacon in the traditional way.  Beautifully wrapped in a brown paper package that no weekend morning should be without! 

Supporting passionate family-run farms in the Chilterns, Egg House Charcuterie sources their pork from outdoor-reared traditional breeds such as Oxford Sandy & Black, Large Black and British Lop pigs. 

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