Dry-cured smoked back bacon

Free-range dry-cured smoked back bacon

At Garlic Wood we dry-cure all our own bacon using locally farmed free-range pork before drying and slicing as thick cut rind-on rashers. The result is bacon with a flavour and texture unlike anything else. You wont find any water or white residue in the pan when you cook our bacon, and the rasher will keep its shape rather than shrivelling away to nothing. 

This bacon is perfect for a bacon roll, or diced and used as a cooking ingredient to give a hint of bacon smokiness to a pasta sauce.

Sold in multiples of 500g (average 10-12 rashers) or 1kg (average 20-24 rashers).




Ingredients: min 90% free-range pork, sea salt, sugar, preservative e250, e251, acidity regulator e500, processing aids (vegetable oil, e551). allergens: none


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