Home Cured Back Bacon
At The Shed, we use the loins of the pig to make our bacon and we continue to use a traditional curing method for the best bacon rashers.
Achin’ for some Bacon?
At The Shed, we use the loins of the pig to make our bacon and we continue to use a traditional method to cure the bacon in a scrumptious brine of water, salt, brown sugar and treacle. The excess moisture is allowed to drain out of the meat before we slice it into gorgeously thick slices to guarantee a perfect rasher every time.
We are happy to be celebrating a Silver award in 2016!
Bacon is packed by weight and sold in 300g packs (6 rashers). Minimum pack size is 275g.