Rind-on smoked back bacon 250g pack, British pork, naturally smoked for rich flavour and traditional texture

Bacon, Rind On, Smoked Back (250g)

£5.10
Rind-on smoked back bacon 250g pack, British pork, naturally smoked for rich flavour and traditional texture
Bacon, Rind On, Smoked Back (250g)
Rind-on smoked back bacon 250g pack, British pork, naturally smoked for rich flavour and traditional texture
Bacon, Rind On, Smoked Back (250g)

Bacon, Rind On, Smoked Back (250g)

£5.10
Serving size Serves 2-3 people
Item is in stockOnly 0 left in stockItem is out of stock Item is unavailable
Quantity

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Every food order is carefully packed with insulation and ice packs to keep your food properly chilled—so it arrives fresh, safe, and exactly as it should be.

Smoked back bacon with the rind left on, cut from British pork. Back bacon brings the lean, meaty eye; the smoke brings depth; and the rind crisps up in the pan for the bite that standard packs left behind. The best of the traditional British rasher in one cut.

Why choose smoked back bacon with the rind on?

The rind protects the lean meat as it cooks, basting it with rendered fat before crisping into a crackling-like edge. On a back rasher, which is naturally leaner than streaky, that makes a real difference: the meat stays juicy and the finish gets the crunch.

How to cook rind on smoked back bacon

Start in a cold, dry pan over a medium heat so the fat renders slowly, then raise the heat at the end to crisp the rind. Under a hot grill, a few minutes each side until the rind bubbles. Built around the classic full English, but just as good in a doorstep bacon sandwich.

Prefer it milder? Try the rind on unsmoked back bacon. Without the rind, there is our smoked back bacon, and for the cut that combines lean and streaky in one rasher, the rind on unsmoked middle bacon. Browse the full British bacon collection.

pork (90%), water, salt, preservative: Sodium Nitrite, antioxidant: sodium ascorbate, natural flavouring, beechwood smoke.
Allergens are highlighted in bold.

Nutrition Typical Values Per 100g
Energy:
1450 kJ / 350 kcal
Fat:
31.0 g
of which saturates:
11.0 g
Carbohydrate:
< 0.5 g
of which sugars:
< 0.5 g
Protein:
17.0 g
Salt:
2.5 g

Pan-Fry:
Heat a non-stick frying pan over medium heat.
Place bacon rashers in the dry pan (no oil needed).
Cook for 4–6 minutes, turning occasiolly, until crisp and golden brown.

Grill:
Preheat grill to medium-high heat.
Lay rashers on a foil-lined grill tray.
Grill for 4–5 minutes on each side until cooked to your liking.

Cook before eating. Consume on the day opened.
Store below 3°C, or freeze on the day of purchase for up to 6–9 months.
Defrost thoroughly in the fridge before cooking.

Vacuum-packed/pouched for freshness. Recyclable packaging. Please rinse and recycle where possible.

Chippenham Unit
The Black Farmer, Unit 10, Bumpers Farm Enterprise, Vincients Road, Chippenham, SN14 6QA

Brixton Store
The Black Farmer Brixton Farmshop. 25-27 Market Row, London SW9 8LD

White City Store
The Black Farmer, Unit 1, 2 Television Centre, 101 Wood Lane, White City, W12 7FR

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Frequently Asked Questions

Wilfred Emmanuel-Jones MBE, founder of The Black Farmer

The man behind the meat

Wilfred Emmanuel-Jones MBE, born in Jamaica, raised in Birmingham, farming on the Devon-Cornwall border since 2000. He founded The Black Farmer to bring bold, characterful British food to the nation's tables, with a flavour all of its own.

Read Wilfred's story →