6 Free range dry cured unsmoked back bacon rashers.Air dried for mouthwatering flavour ……Our No. 1 Free Range Gloucester Old Spot Cross Breed Unsmoked Back Bacon is made with pork from free range pigs sired by pedigree Gloucester Old Spot boars, a traditional breed renowned for the exceptional flavour of their meat. It's dry cured with sea salt for a succulent, meaty bite and air dried to bring out all the rich, savoury flavour. Perfect for a chunky bacon sandwich made with good sourdough and a little butter. Our free range pigs come from farms we know and trust, where they spend their entire lives outdoors, with straw-filled arcs and tents for shelter.
Ensure meat is thoroughly cooked.. Wash hands after handling raw meat.. Use separate kitchen utensils and surfaces for raw meat and cooked, or wash between uses.. Unwrap and dispose of packaging carefully.. All cooking appliances vary. This is a guide only.. For best results grill.. Store raw meat covered at the bottom of the fridge.
. Contains 3 Servings
Typical values
PER 100g
PER 2 SLICES
Energy
823kJ
549 kJ
Energy
197kcal
132 kcal
Fat
12.7g
8.5 g
Of which Saturates
4.3g
2.9 g
Carbohydrate
<0.5g
<0.5 g
Of which Sugars
<0.5g
<0.5 g
Fibre
0.6g
<0.5 g
Protein
20.0g
13.3 g
Salt
2.75g
1.83 g
Origin Information
from British pork
Other
From Chilled
Medium Heat. Pan Fry Time: 4-5 mins. Preheat pan. Remove all packaging. Heat 1 tbsp oil in frying pan. Add bacon, turning halfway through cooking. Do not reheat once cooled.
Grill
From Chilled
Medium Heat. Grill Time: 5-6 mins. Preheat grill. Remove all packaging. Place under a medium grill, turning halfway through cooking.
Cooking instructions
General
Ensure meat is thoroughly cooked. Wash hands after handling raw meat. Use separate kitchen utensils and surfaces for raw meat and cooked, or wash between uses. Unwrap and dispose of packaging carefully. All cooking appliances vary. This is a guide only. For best results grill.
Recycling
Component
Material
Recyclable
base
Mixed Material
film
Mixed Material
sleeve
Card
Disclaimer
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