Mrs Owton’s Smoked Dry Cured Back Bacon has a deep savoury flavour with smoky aroma thanks to traditional dry curing and expert smoking. With just the right balance of lean meat and fat, it crisps up beautifully and adds a tasty touch to breakfast classics and everyday meals.
For best results, cook from chilled in a cold pan over medium heat, allowing the fat to render slowly. Fry for 4 to 5 minutes per side until golden and crisp, or grill for a leaner finish.
Serve in a hearty full English breakfast, layer into sandwiches with tomato and lettuce, or chop into pasta, salads or quiches to add a smoky depth.
Keep chilled and use within a few days, or freeze for longer storage.
