Wiltshire Cured Back Bacon
Our traditional Wiltshire Cure recipe dates back to the 1840s and is a ‘wet-cure’ which means that the bacon is immersed in a liquid brine for 3 to 4 days.
For our pancetta we use only the finest pork bellies, and cure them traditionally with sea salt, sugar and herbs to make sure this pancetta is every bit as good as the Italian versions.
Back Bacon Selection
This selection includes one pack each of rindless Unsmoked, Smoked and Sweet Cured Back Bacon.