Pork Back Bacon
God save the Queen, with bacon. Back bacon is also known as English bacon, but regardless of what you call it, this thick sliced bacon will leave you wanting more. If you've never had it before, think Canadian bacon but better. Use it as a breakfast side, make a sandwich, or take advantage of its rounded shape to top a burger.
Back Bacon comes from the loin in the middle of the back of the pig. We take the belly and cure it with salt, sugar, and sodium nitrate. There is a lot of discussion about the use of sodium nitrate, a natural salt and antioxidant, commonly used to cure meats. Sodium Nitrate is a natural occurring chemical compound that is found in water, soil, plants, and our own bodies. We use sodium nitrates to help preserve our cured products and to keep the fat from going rancid. It has been used for thousands of years to keep meat from going bad. Today we just use a more pure version than the traditional saltpeter. We want you to feel safe and good about the food you eat.
We suggest baking it in a 350 degree oven for 12 to 20 minutes. We always say once you can smell bacon, stand by the oven because it is almost done. It is also great crisped up and served on a salad.
Not just a piece of meat
All of our meat comes from pastures within driving distance from our butcher shop in Nashville, so we can ensure the freshest, best quality product.Learn more about our process