Description Few things define a proper British breakfast quite like a slice of traditional back bacon, and ours is made exactly as it should be—slowly, carefully, and with exceptional pork. Our Old Fashioned Smoked Back Bacon begins with heritage breed pigs reared in North Yorkshire, animals chosen for their natural ability to develop deeply flavoured meat and beautifully sweet fat. Unlike modern fast-grown pork bred for extreme leanness, heritage breeds mature slowly, allowing the muscle fibres to develop structure and the fat to build gentle marbling. The result is pork that is firmer, juicier and far richer in flavour when cooked. Back bacon itself is a classic British cut, taken from the loin with a small portion of belly attached. This gives it the best of both worlds: a generous eye of lean, tender loin combined with just enough fat to keep the meat moist as it cooks. It’s a cut prized by butchers for its balance—substantial and satisfying, yet still wonderfully succulent. Traditionally Cured at Mount Grace Charcuterie Our bacon is cured to our traditional recipe at Mount Grace Charcuterie, using a simple blend of: Natural sea salt Cracked black pepper Fragrant thyme This classic cure gently seasons the pork while drawing out moisture, concentrating the natural sweetness of the meat. Once cured, the bacon is naturally smoked, allowing the smoke to slowly permeate the fat and muscle. The result is a beautifully rounded smokiness—warm, savoury and deeply comforting, without overpowering the character of the pork itself. The bacon is then thick sliced with the rind left on, preserving flavour and protecting the meat as it cooks. The rind also allows the fat beneath to render gradually, creating those irresistible crisp, caramelised edges. Cooking the Perfect Back Bacon Because back bacon is leaner than streaky, it benefits from gentle cooking. Pan Method (best results): Heat a frying pan over a medium heat. Add the bacon without additional oil—the natural fat will render as it cooks. Cook slowly for 2–3 minutes per side until lightly crisp at the edges. Rest briefly before serving to keep the meat tender and juicy. Avoid cooking over excessively high heat, which can tighten the lean loin muscle. Serving Suggestions This is bacon that shines in the classics: A proper full English breakfast with eggs, sausages and grilled tomatoes Layered in a buttery bacon sandwich with thick-cut bread Served alongside bubble and squeak Wrapped around pork fillet or chicken for extra flavour during roasting The result is bacon exactly as it used to be made—deeply savoury, gently smoky and full of honest pork flavour, crafted from heritage North Yorkshire pork and cured the traditional way.
