Back bacon comes from the loin part of the pig. This is the important part. All our bacon is dry cured, not brined. What does this mean? A salt & sugar mix cures the bacon in about a week. As it is dry cured, there isn't much water in it so when you cook it, it doesn't disintegrate to nothing with lots of those white bits on top of your bacon. That comes from brining it - essentially pumping salt water into the bacon joint to cure it quickly. The white bits is the salt water coming out! Back bacon is your classic breakfast bacon without the rind.
This back bacon is smoked with locally sourced maple. It's smoked for 24 hours on site. It's got such a lovely flavour. The thing that you'll notice about this bacon is it just feels different compared to bacon you get from the supermarket. It's just more meaty because it has a lot less water in it! Less water = more flavour!
Smoked Back Bacon
As Be Locals is a new company, deliveries will only be to the Portsmouth area. If you are not sure whether you are in the delivery area, then please email firstname.lastname@example.org to check.
All deliveries will be on a Saturday in the morning and afternoon.
For orders under £50, we charge £4.
For all orders totaling £50.00 or over, after any discounts or codes applied, we offer Free Delivery.
Deliveries will be on a Saturday in the morning and afternoon. Someone does need to be at home to accept the delivery.
It is important that all meat products are refrigerated as soon as you receive your order.
If you require a specific weight that is not listed please get in contact via our contact page or email us at email@example.com and we will get back to you with a quote as soon as possible.