Traditionally dry cured bacon from Rob at Maynards farm, Shrewsbury.
Back bacon is prized for its perfect balance of lean, tender loin and a delicate rim of sweet, succulent fat.
The transformation begins with their unique, hand-rubbed cures, massaged into the meat and left to work their magic for a full week. This patient process is followed by a maturation period of up to one month, developing a profound depth of flavour and firm, satisfying texture.
For an even richer character Flitches are hung in a brick chamber, blackened by generations of smoke, absorbing the intense, woody aroma from local wood shavings over 48 hours. The result is a bacon with a sublime, smoky sweetness that perfectly complements the inherent quality of the pork.
Sold as packs of 6 rashers.
Traditionally dry cured bacon from Rob at Maynards farm, Shrewsbury.
Back bacon is prized for its perfect balance of lean, tender loin and a delicate rim of sweet, succulent fat.
The transformation begins with their unique, hand-rubbed cures, massaged into the meat and left to work their magic for a full week. This patient process is followed by a maturation period of up to one month, developing a profound depth of flavour and firm, satisfying texture.
For an even richer character Flitches are hung in a brick chamber, blackened by generations of smoke, absorbing the intense, woody aroma from local wood shavings over 48 hours. The result is a bacon with a sublime, smoky sweetness that perfectly complements the inherent quality of the pork.
Sold as packs of 6 rashers.
