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Smoked Back Bacon — Thick Cut, Crispy, Salty
Smoked back bacon is made for bold breakfasts and hearty sandwiches. Each slice is thick-cut to deliver a meaty bite, then slow-smoked to a deep, savoury finish. Pan-fry until the edges curl and the fat renders — the result is irresistibly crispy with a satisfying salt balance that highlights the natural pork flavour.
Tasting Notes
Texture: Firm, substantial bite; crisps beautifully around the edges.
Flavour: Deep smoky aroma, well-seasoned saltiness, clean pork taste.
Best with: Eggs, toasted sourdough, a fried potato hash, or crumbled over salads and warm grain bowls.
Cooking Tips
Start in a cold pan to render fat slowly, then turn heat to medium-high to crisp the edges.
For extra crispness, press slices lightly with a spatula and flip only once.
Drain briefly on paper towel to remove excess oil before serving.
Smoked Back Bacon — Thick Cut, Crispy, Salty
Smoked back bacon is made for bold breakfasts and hearty sandwiches. Each slice is thick-cut to deliver a meaty bite, then slow-smoked to a deep, savoury finish. Pan-fry until the edges curl and the fat renders — the result is irresistibly crispy with a satisfying salt balance that highlights the natural pork flavour.
Tasting Notes
Texture: Firm, substantial bite; crisps beautifully around the edges.
Flavour: Deep smoky aroma, well-seasoned saltiness, clean pork taste.
Best with: Eggs, toasted sourdough, a fried potato hash, or crumbled over salads and warm grain bowls.
Cooking Tips
Start in a cold pan to render fat slowly, then turn heat to medium-high to crisp the edges.
For extra crispness, press slices lightly with a spatula and flip only once.
Drain briefly on paper towel to remove excess oil before serving.