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Our dry-cured Free Range back bacon is as Bacon should be. We use whole cuts of free-range Irish pork which gives a much deeper, more intense flavour. The fermenting culture activates preserving enzymes & amino acids in the meat deepening the flavour profile even further. The cultures will react naturally with the sugars in the meat to create a milder, sweeter tasting bacon. Using whole cured muscles which are then matured and dried for approx 3 days to ensure there is very little moisture left in the meat. This gives a much crisper slice. Our free-range pork is sourced from Irish farms with the highest standards of animal welfare. Back bacon is a breakfast-time staple, whether you’re going full-Irish or enjoying it with plenty of ketchup and butter between doorsteps of bread. But there are lots of other ways you can enjoy it, for any meal of the day.