Back Bacon (Rashers)wiltshire Cure Back BaconGet ready to enjoy the great taste of British Bacon. Wiltshire Cure is our specialty, because we are the only processor in the USA using 300 years old process that involves application of salt to the meat for 10 to 14 days and the meat was stored in cold rooms. In the first step, we take finest pork loins to cut them in at least 1/8 inch back fat to have perfect “British Style Pork Loins”.
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Enjoy Original Taste of “Wiltshire Cure” back bacon
We put finely cut pork loins in special curing solution. We use milder form of curing to avoid excessive consumption of salt. A useful “bacteria” in the brine solution plays a great role, because it carries the cure all through the loins to tender them and accurately pass on the flavour.
That is why we claim that no one can compete with our “Wiltshire Cure” back bacon. We do not pump liquid in the bacon to accelerate the cure process. The whole process required 4 to 7 days to complete, and we take our time to preserve nutritional values of our Back Bacon.
Our Back Bacon is quite healthy, because it contains 70 percent less fat than ordinary Bacon and your frying pan will prove this also. Only a few slices will be enough for your meal, because ours Back Bacon is free from grease and does not shrink in the pan.
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