Cornish Heritage Pork Dry-Cured Smoked Back Bacon

Outdoor Reared Dry-Cured Smoked Back Bacon

Taste true artisan craft with our Primrose Herd Outdoor-Reared Smoked Back Bacon, dry-cured by hand using traditional methods and prime outdoor-reared Primrose Herd pork.

Primrose Herd smoked back bacon is dry cured for 14 days and then cold smoked over beech for 12 hours. This traditional method of smoking enhances rather than over powers the essential flavour of the bacon. Rind on and medium thickness to give you proper bacon that crisps in the pan.

• 250g pack contains 6-8 rashers
• 500g pack contains 12-16 rashers
• 1 kg pack contains 24-32 rashers

Why Choose Primrose Herd Cured Pork?

• From Award-Winning Pig stock
• Traditional Dry Cure: Cured by hand for deep, authentic pork flavour.
• High Welfare Pork: Sourced from free-roaming, outdoor-reared Cornish pigs.
• Zero Excess Water: Does not shrink or boil in the pan like mass-market bacon.
• Chilled Delivery: Vacuum-sealed to preserve freshness.

Weight: Varied pack weights

Packaging: Vacuum-sealed, chilled

Origin: Cornwall, UK (Primrose Herd)

Storage: Keep refrigerated below 4°C.

Delivery: UK Mainland only. Some Highlands and IOW postcodes may incur additional charges.

Chef’s Tip: Mastering High-Quality Back Bacon

"British back bacon is unique because it combines two cuts in one rasher: the lean, tender eye (loin) and the juicy, fatty tail (streaky). With high-quality, dry-cured back bacon from a good butcher, there is no watery white white sludge to burn off—meaning the secret is cooking low and steady so the lean eye stays succulent while the fat tail renders and crisp."

1. Snip the Fat Edge: Before putting rashers in the pan, make 2 or 3 tiny cuts along the outer fat curve using kitchen scissors. This stops the rasher from curling up into a cup shape as the fat contracts, ensuring maximum flat contact with the hot surface.

2. Start in a Cold Pan (No Added Oil): High-quality dry-cured bacon already has natural fat. Lay the rashers flat in a heavy-bottomed skillet or cast-iron pan before turning on the heat, setting it to medium-low. Starting cold renders the fat tail gently, generating its own cooking oil without drying out the lean eye.

3. Don't Overcook the 'Eye': The lean loin section dries out quickly if blasted over high heat. Fry for 3 to 4 minutes on the first side, then flip for 1 to 2 minutes on the second side. You are looking for a glossy, rose-pink eye with golden-brown, crispy edges along the fat tail.

4. Deglaze the Pan Juices: When you remove the bacon, don't waste the sweet, smoky fat left in the pan!

   • For a sarnie: Swirl a slice of white bread directly in the warm pan fat before assembling your bacon roll.

   • For a plate: Flash-fry cherry tomatoes or bread slice in the residual bacon fat for instant flavour.

5. Smoked vs. Unsmoked Pairing:

   • Smoked: Best for strong pairings like sharp cheddar, eggs, or a classic buttered bacon bap with HP sauce.

   • Unsmoked: Ideal for delicate uses where you don't want smoke to overpower, like wrapping around chicken breasts or dicing into a pasta carbonara.