Our Tamworth Smoked Back Bacon with the rind on is from pure bred pedigree free-range British pigs.
The Tamworth Pig is prized for producing the very best of bacon. We often refer to this one as the ‘ginger pig’. Considered as one of Britain’s oldest breeds, it has a lean look about it with its long snout and long legs making them excellent rotavators’.
Most noteworthy, the pigs are reared in a free-range environment. This allows them to eat the natural goodness that produces a marbling in the meat characteristic of these native breeds. Consequently this gives us that outstanding juiciness and taste to the bacon.
Traditionally dry cured for 21 days and then naturally Oak Smoked for around 14 hours. We don’t add colouring, water or chemicals during our smoking process. We just need time and traditional techniques polished over the years to produce an amazing smoked back bacon with a mouth-watering flavour.
A hardy pig that lives outdoors all year round, above all they are active and inquisitive. They are great escape artists as well which keeps the farmers busy with the fencing.
This is real Traditional Bacon, every pig is different, every rasher is different and they do have a good proportion of fat, sometimes as much as 50% but the favour is outstanding!
If you enjoy our Tamworth Smoked Back Bacon why not try the unsmoked version
Size: 240g and 1 kilo packs
Serves: 4 people
Thickness: Approx. 4mm
Rind: Rind On
Fat: Good level of marbling