Unsmoked Back Bacon (450g). Dry Cured For An Intense Flavour & Less Shrinkage For Better Value 🐷

Information about (Dry Cured) Unsmoked Back Bacon.

Dry Cured Unsmoked Back Bacon has a superior flavour to ordinary Commercial Bacon. The difference in taste is that Dry Cured Bacon is less Salty & not full of water, you can enjoy the natural taste of your Bacon. Using Dry Cured Unsmoked Bacon to make your favourite sandwich won’t make the bread “Soggy” & you will get a proper Bacon bite. Our Freezer Friendly Recyclable 450 gram packs are excellent value for money, with a 2 year shelf life when stored at -18°c.

There’s no horrible white residue when cooking with any of our Dry Cured Bacon, we love making your Bacon sandwiches…. next level!

The history of how Bacon came to be made is simple; people needed to find a way of keeping meat preserved for longer periods of time. Before refrigeration, Salt was used to keep the meat from spoiling, ships would store Salted Meat in barrels from their long voyages. During the course of time methods were improved & different recipes were created, the Dry Cure process is now recognised as the best way to make Bacon.

You can also buy Dry Cured Smoked Streaky Bacon& Dry Cured Smoked Back Bacon online for home or wholesale delivery.

At Sherwood we care about saving the customer money without compromising on the quality, because selecting best Pork & trimming it up so there is no waste, means you throw away nothing, keeping more in your pocket. Good quality Bacon doesn’t need to be expensive & unavailable for the average family, this is why it’s good to shop online with Sherwood.

What is (Dry Cured) Unsmoked Back Bacon?

Unsmoked Back Bacon is the wide cut Pork Loin, Dry Cured & sliced into medium Rashers.

Back Bacon is the most widely used of the Bacon cuts, it is familiar to almost everyone, the big eye of the meat with some Belly attached to the side of the Rasher. The Pink Rashers have a thin strip of fat across the top without any of the Rind. Dry Cured Unsmoked Back Bacon has a different  feel to it than regular Commercial Bacon, the meat is more dense & less rubbery.

How do we make (Dry Cured) Unsmoked Back Bacon?

Unsmoked Back Bacon (Dry Cured) is made from Cured Loin of Pork.

Our Expert butchers select the Pork Loins with the Belly attached that are the right size & shape, these are called “Middles of Pork”. The Pork Loins are wide cut away from the Belly leaving a few centimetres of the Belly still attached. The Loins have all the bones removed & then the Rind & Excess Fat are stripped off the back, this reduces food waste.

The Pork Loins are placed into dry Salt trays to be Cured, the Salt releases the excess water in the meat & Dry Cures it. This process takes approximately 7 days. Once the Pork Loins are Dry Cured the Bacon Loins are taken to the slicing room, with little handling (to reduce cross contamination) they are sliced into “Medium Thick Bacon Rashers”. Most Bacon is made as a commercial wet bacon to add weight & profitability to the meat, mainly for the cafe & restaurant trade.

The difference between Dry Cured & Wet Bacon:

Most commercial Bacon is soaked in a Brine Solution as this is faster, cheaper & adds water to the meat to increase the weight & profitability. Dry Curing Bacon is a slower process with the Bacon being placed in Dry Salt over days, the Salt draws the excess moisture from the Pork Meat & shrinks it down to a more dense piece. The result gives the meat a more intense, natural flavour with more meat for your money.

The difference in making Dry Cured Unsmoked Back Bacon, as opposed to commercial Bacon; the quality of the meat is better & natural without all the added, liquid smoke, wet curing in brine, losing its natural flavour.

Information about Bacon & Video Showing how commercial Bacon is made.

How is Unsmoked Back Bacon (Dry Cured) packed?

Unsmoked Back Bacon Rashers are packed in to Recyclable Plastic Pouches of 450 grams.

Once the Bacon Rashers are cut, they are passed down a clean conveyor system where they are placed in 450 gram flat bundles inside our Freezer Friendly Recyclable Pouches. These Pouches are then Vacuum Sealed & the Rashers are held tightly to prevent any moisture loss. The Bacon Pouches are Boxed up & placed onto pallets, the pallets are sent into a “Blast Freezer” & frozen down  to -25°c. The pallets are sent directly to our distribution depot or to wholesale customers.

The whole process of preparing, curing, slicing, packing & freezing gives your Dry Cured Unsmoked Back Bacon a 2 year shelf life when kept at -18°c. The Bacon retains its natural texture & true flavour, to give a Fresh Cut Taste straight from your freezer (thaw slowly in the fridge before opening).

The packaging protects the Unsmoked Bacon Rashers before delivery to your door & during  freezer storage. When kept in the fridge the Recyclable Packaging prevents any flavours from other foods getting into the Bacon, & any natural meat bacteria getting onto other foodstuffs. The vacuum sealed pouches gives the Bacon a longer shelf life & stops it from drying out when chilled.

The 450g packs are the perfect size to keep frozen for those essential times when the Unsmoked Back Bacon Sandwiches are needed!!

All our production facilities are BRCGS / IFS approved  that make any of our meat cuts or products. All refrigerated air is filtered in production rooms, the butchers & packing staff wear fully protective clothing. The precautions taken reduce natural bacteria & produce the safest Unsmoked Back Bacon available to buy online.

Reducing our Carbon Footprint & looking towards a Greener Future is one of our biggest concerns. We are always looking at ways to deliver product safely & cut down on our packaging. The Recyclable Pouches we now use, are thinner & stronger reducing our plastic consumption each year. The insulated boxes we use to dispatch your home deliveries in is fully recyclable & are also able to be reused in the home.

Information on how to reuse your delivery boxes & insulation.

Is (Dry Cured) Unsmoked Back Bacon good value for money?

Unsmoked Back Bacon (Dry Cured) has less water you normally get in Wet Commercial Bacon, making Dry Cured Bacon much better value for money.

To get the best value for money with the Unsmoked Back Bacon, expert butchers have the waste all trimmed off the meat, producing a finished Bacon Rasher that can be entirely consumed. The lower water content in the Bacon helps prevent shrinkage when cooking, the weight you buy is closer to the cooked weight. The price per kilo for Dry Cured Unsmoked Back Bacon is higher than regular Commercial Bacon but, you are only buying the Bacon Meat & not the added water.

We make our Unsmoked Back Bacon for wholesale customers & the retail home delivered packs get the benefits of commercial production savings. We use renewable energy sources like wind turbines, solar panels etc, these combined with a shorter supply chain, making larger volumes per hour using modern machinery, specialist staff that work more efficiently, makes massive savings. The price per portion of Unsmoked Back Bacon is greatly reduced & passed onto our customers.

All the processes & savings we make are there to give you more meat for your money.#moremeatfym. The additional benefits from a more efficient production is to make Bacon that has a Lower Carbon Footprint. 

Provenance of our Pork UK:

We source all our Pork close to our production facilities to reduce our “Carbon Footprint” with lower vehicle emissions & less journey times, reducing stress levels for the pigs. Sourcing our Pork locally from the UK for our Bacon, ensures we have a sustainable supply of high quality Pork from good welfare farms. Having top grade Pork allows us to make “Restaurant Quality” Pork cuts in larger volumes to supply homes & restaurants across the UK & Europe.

The colour of our Pork is a light pink & has no discolouring from bruising or a high PH level as the pigs have been looked after from farm all the way through to processing in the best humane way as possible. This makes sure that you get a tastier more tender piece of Pork that guarantees great flavour.

What is Ultimate PH and how does it influence Meat Quality?

Having more meat for your money through less shrinkage is great & even better when combined with the ability to produce larger volumes, means we can offer a top-class product at a better price without cutting corners & sacrificing quality. At Sherwood we pride ourselves on bringing the best quality meats at competitive price to your door because we understand that you want the best ingredients when cooking at home, especially when you are on a budget.

How do you cook Unsmoked Back Bacon?

Most people usually grill Bacon on a wire rack, in the Air Fryer or in the Frying Pan.

The Unsmoked Back Bacon Rashers are made Rindless to stop them from curling up when cooked, like Rind on Commercial Bacon always does. The White Scum from Commercial Bacon when cooking is horrible & takes away the flavour of the meat, especially in the Pan because you get the awful “Spitting” from the fat. Dry Cured Bacon doesn’t have this problem because it’s only the meat you are cooking… not any added water.

Bacon is found on so many menus & is added to a variety of dishes & recipes, it seems that its applications can be found in almost anything. Here are simple instructions on how to cook your Unsmoked Back Bacon (Dry Cured) & enjoy delicious results.

Different ways to cook Dry Cured Unsmoked Back Bacon:

• Grilled;
• Remove the Bacon from the fridge 20 mins before cooking, leaving in the pack.
• Take the Bacon out of the Recyclable Pouch & pat with paper towel.
• Place the Bacon Rashers onto the wire rack evenly spaced to let the heat move equally around the meat.
• Turn after a few minutes once the top side is cooked to your preference.
• Once the other side of the Rashers are fully cooked, remove & place on a wooden board, covering over loosely with foil for 5 mins.

• Pan cooked;
• Remove the Bacon from the fridge 20 mins before cooking, leaving in the pack.
• Take the Bacon out of the Recyclable Pouch & pat with paper towel.
• Place Bacon Rashers over surface of hot pan, laying away from you to prevent spitting.
• Turn after a few minutes once the top side is cooked to your preference.
• Once the other side of the Rashers are fully cooked, remove & place on a wooden board, covering over loosely with foil for 5 mins.

• Air Fryer;
• Remove the Bacon from the fridge 20 mins before cooking, leaving in the pack.
• Take the Bacon out of the Recyclable Pouch & pat with paper towel.
• Lay the Bacon Rashers in the basket with space between them.
• Set timer for 10 minutes at 180°c
• Turn & check Rashers after 4 mins, continue to check after 10 mins, cook for a further few mins if not thoroughly cooked through.

Ideas & recipes for your Unsmoked Back Bacon:

• Bacon lovers guide on how to cook Dry Cured Back Bacon in the pan.
  
• How to make a delicious Creamy Chicken & Bacon meal.
  
• How to make the Perfect Dry Cured Back Bacon Sandwich.
• How to make Bacon Turkey Bites recipe.
• How to make Gordon Ramsay’s Bacon Burger Sliders with BBQ Sauce

Is Unsmoked Back Bacon (Dry Cured) nutritious?

The Pork Loin Unsmoked Back Bacon is made from is a nutritious meat, the Salt the Bacon is cured in, is an essential mineral to your diet.

Pork is a Red Meat with a good source of Protein, Minerals & Vitamins, with the excess fat removed, the Bacon rashers are leaner. The Pork Loin is cured with Dry Salt & absorbs less than the Wet Cured Commercial Bacon, this makes it healthier than regular Bacon. Dry Cured Bacon has its health benefits when eaten in moderation; enjoy your delicious Dry Cured Smoked Bacon Sandwich but, not everyday.

High intakes of Salty Meats can lead to high blood pressure, strokes or calcium loss from bones. The body needs a certain amount of daily Salt intake to balance your internal water levels, it helps muscles to work properly & maintain nerve impulses.

Sharing your Unsmoked Back Bacon recipes on Social Media.

There are many recipes online for using Back Bacon in everyday cooking at home, families love Bacon…especially when a little crispy. Kids love Bacon, try cutting Crispy Strips & placing them on top of their Brisket Burger next time you make weekend Burgers. Enjoy mixing thin strips of Bacon into your Creamy Mashed Potato before you serve with your Traditional Sausages & Red Wine Gravy.

As we are very social & love what our customers post online, we invite you to post your pictures, recipes & videos so we may share them with our followers to give them new ideas & methods for home cooking. We have a Facebook Page, an Instagram account & a Twitter account, we have a good selection of followers who are avid, diverse food lovers that cook at home, ranging from Mums that feed their families to plenty of Pitmasters who enjoy Barbecue & professional chefs.

You can use our Bacon Hashtags to make your posts found easier.

In addition to our Facebook Page, we have an interactive Facebook Group for sharing your cooks & ideas. The group is called Sherwood Home Cooking & Barbecue, see delicious recipes, hints & tips from some of our online customers.

Sherwood Foods Hashtags:

#swf_brand #ourbrandisapromise #moremeatfym #drycuredbacon #unsmokedbackbacon