Back bacon is the most common form in the UK and Ireland. Made from the highest quality pork loin (or the eye of the meat) and a small amount of the belly, with a thin strip of tasty fat. Cured for 6 days to perfection in our special homemade brine.
A traditional full English would always include one or two rashers of English bacon, Cumberland sausage, baked beans, fried bread, fried tomatoes, mushrooms, black pudding and eggs.
A thin slice of bacon is known as a "rasher". About 70% of bacon is sold as rashers.
(Sold by the kilo in 500 gram packs)
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The Diner
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