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Smoked Back Bacon

Smoked Back Bacon
£9.99 GBP
£9.99 GBP
Sale Sold out
Tax included.

Medium Thick and Rindless - Keep the Whole Rasher

Half of your bacon rasher disappearing in the pan? No more! Bring home the bacon you pay for with our reduced-shrink rashers. That's better value with the same extraordinary taste. Vacuum sealing in our freezer friendly packaging means your bacon stays fresh for longer so you can bulk buy and use when needed. That's one pack of bacon for your birthday butty and your perfect pigs in blankets.




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SKU:MS-5411-SMO-THE BLONG E-2KG

Vendor: The Butchers Long Eaton
The Butchers Pork , The Butchery
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Availability : Only 20 left in stock!
  • Locally Sourced
  • British Meat
  • Nationwide Delivery
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View Product details
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Smoked Back Bacon
£9.99 GBP
£9.99 GBP
Tax included.

Medium Thick and Rindless - Keep the Whole Rasher

Half of your bacon rasher disappearing in the pan? No more! Bring home the bacon you pay for with our reduced-shrink rashers. That's better value with the same extraordinary taste. Vacuum sealing in our freezer friendly packaging means your bacon stays fresh for longer so you can bulk buy and use when needed. That's one pack of bacon for your birthday butty and your perfect pigs in blankets.




Additional Information
Pack Size: One rack per pack
Pack Weight: 1.6–1.9kg
Cooking Suggestions: Ideal for BBQ smoking, oven roasting, or grilling
Histamine: Low histamine, produced, packed, and frozen within 24–48 hours
Delivery: Home delivery or collection available
Shipped Frozen: Vacuum sealed in recyclable, freezer-friendly packaging
Wholesale: Available per kilo or by the box for local or national delivery
Size

2KG

Recipe: Smoked Back Bacon Carbonara

Ingredients (serves 4)
• 300g smoked back bacon, chopped
• 350g spaghetti or tagliatelle
• 3 large eggs
• 50g grated Parmesan cheese
• 1 clove garlic, crushed
• 1 tablespoon olive oil
• Black pepper, to taste

Method
Cook the pasta in salted boiling water according to the packet instructions until al dente. While it cooks, heat the olive oil in a large pan and fry the bacon until crisp and golden. Add the garlic and cook for one minute, then remove from the heat.

In a bowl, whisk the eggs with the Parmesan and a generous grind of black pepper. Drain the pasta, reserving a little of the cooking water, and add it to the pan with the bacon. Pour in the egg mixture and toss quickly so the heat of the pasta gently cooks the sauce. Add a splash of the reserved water if needed for creaminess.

Serve immediately with extra Parmesan and a little more black pepper for a rich, smoky twist on a classic Italian favourite.

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