Our Dry-Cured Ribeye Bacon is cut from the collar, the central muscle of the pork shoulder. The benefit of this cut is that it has rich intramuscular fat, but after cooking gives a lean 'eye' piece of bacon. With a richer, meatier taste than traditional bacon, this is a real treat to take your bacon sarnies to the next level.

The secret to our exceptional pork lies in the meticulous care taken on farm. Sourced from passionate free-range pig farmers in England, our pigs are slowly reared on a natural diet. They are truly free-range meaning they are born and reared in fields all year round with space to roam and straw bedded huts for shelter. This care contributes to pork with incredible depth of flavour and a distinct meaty texture and goes a long way in supporting our British free-range pork industry.

Pork (91%), Salt, Sugar, Sodium Nitrate, Sodium Nitrite, Sodium Ascorbate.

For allergens see ingredients in BOLD.

Produced on a site which handles MILK and MUSTARD.