Back Bacon
Sandy Ingram's Back Bacon is produced using traditional dry curing techniques. A mixture of natural salts and sugars are rubbed into the surface of the meat to allow natural absorption. This process can take up to 4 weeks ensuring a fantastic product.
6 rashers per pack.
Choose from smoked or unsmoked.
Sandy Ingram's Back Bacon is produced using traditional dry curing techniques. A mixture of natural salts and sugars are rubbed into the surface of the meat to allow natural absorption. This process can take up to 4 weeks ensuring a fantastic product.
6 rashers per pack.
Choose from smoked or unsmoked.
Sandy Ingram's Back Bacon is produced using traditional dry curing techniques. A mixture of natural salts and sugars are rubbed into the surface of the meat to allow natural absorption. This process can take up to 4 weeks ensuring a fantastic product.
6 rashers per pack.
Choose from smoked or unsmoked.
