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Pastured Smoked Back Bacon
Pastured Smoked Back Bacon
Rich, smoky, and deeply savoury — a true breakfast essential
Product Details
Product Details
Our Smoked Back Bacon is taken from prime pasture-raised pork, carefully cured and smoked for a full-bodied flavour that balances savoury depth with a delicate sweetness.
With its perfect ratio of lean meat to tender fat, this cut crisps beautifully in the pan while staying juicy within. Unlike mass-produced bacon, ours is crafted with care, free from shortcuts, and steeped in tradition — making every bite a reminder of how bacon is meant to taste.
Each pack weighs approximately 200g
Ingredients
Ingredients
100% Pastured Bacon
Get Inspired
Get Inspired
Crisp slices of smoked back bacon layered into a hot sourdough sandwich with ripe tomatoes, peppery rocket, and a smear of aioli — rustic perfection for any time of day.
How to Store
How to Store
Your pork is carefully packed in a kraft sealed butcher’s bag. Store in the fridge and enjoy within 3–4 days of delivery, or freeze immediately to preserve freshness. Always thaw slowly in the fridge before cooking for best results.
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Our Customer Questions
How is smoked back bacon different from other bacon cuts?
Smoked back bacon is taken from the loin, giving it a leaner, meatier bite than streaky bacon. The smoking process infuses it with a rich, savoury depth, making it perfect for a hearty breakfast or gourmet sandwiches.
What makes pastured pork different from regular pork?
Pastured pigs live outdoors, roaming freely and rooting in the soil — just as nature intended. This active lifestyle and diverse diet result in meat that’s richer in flavour, higher in nutrients, and more ethical compared to industrially raised pork.
Is pastured pork healthier than conventional pork?
Yes. Studies show pork from pasture-raised pigs has higher levels of omega-3 fatty acids, vitamin E, and antioxidants, while also being lower in unhealthy fats often found in intensively farmed pork.
Is pastured pork more sustainable?
Absolutely. Pastured systems improve soil health, reduce chemical inputs, and support biodiversity. By choosing pastured pork, you’re backing farmers who put the land, the animals, and future generations first.
Is pastured pork suitable for curing or making charcuterie?
Yes. The depth of flavour and firm texture of pastured pork make it ideal for curing, smoking, and crafting charcuterie. From pancetta to prosciutto, its natural richness elevates traditional methods to produce exceptional results.
Why does pastured pork taste better?
Freedom to forage, a natural diet of roots, grasses, and acorns, and slower growth all contribute to deeper flavour and tenderness. Each cut carries a rustic authenticity you just won’t find in intensively farmed pork.