The Food Hall stocks much more than is on our website.
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Green Back Bacon
Delicious local pork, rubbed and dry cured, typically for 12 days, after removing its rind – a lovely bit of bacon!
c. 35 rashers to the kg, or 16 to the lbs
£15.95 kg
£15.95 kg
MORE DETAILS
We like to get our pork from Chris Schwier, who runs a small family farm just on the Norfolk side of the Suffolk boarder. He has an outdoor herd of Large Whites crossed Duroc, which is looked after by a small team and finished in strawed barns for consistency. Bramfield Meats, who do all our butchery logistics, also use these pigs for their range of cured products. We feel this echoes the quality and prestige Chris’ pigs provide.
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Additional information
| Ingredients | Unsmoked Dry Cured Bacon. 98% Pork. Preservatives E250, E252 (sodium nitrite & potassium nitrate), Antioxidant E300 (ascorbic acid, vitamin C) |
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