We have partnered with a local Brit, Chef Tony Baker, to bring you Baker's Bacon to bring you a true taste of home.
THE BACK STORY: WHAT SEPARATES BAKER’S BACK BACON FROM THE REST OF THE HERD
British style back bacon is made using the center cut pork loin that is still attached to a part of the belly. When Tony first wanted to make this bacon, sourcing was the hardest part, finding a supply of fresh loins that met his strict standards of animal welfare, combined with the best eating heritage breeds. He uses pork sourced from a handful of select family owned ranches growing Duroc, Hampshire and Berkshire hogs.
The Cure:He starts with salt and raw brown sugar, for its dark nutty sweetness. Then he adds his own blend of spices and naturally occurring nitrite derived from celery. The back bacon is naturally cured in this wet brine solution.
The Smoke:
The pork is rinsed and hung on a tree to go to the smokehouse. The smokehouse cooks the pork for 11 hours. Real applewood gets wetted down so they smolder slowly, the fire gets lit and over time the cured pork transforms into real applewood smoked bacon.
Proper British Back Bacon by Baker's Bacon
Pork loin, water, brown sugar, salt, celery juice powder (celerly powder, sea salt), cherry powder (cherry powder, organic cane sugar (evaporated cane juice powder), silicon dioxide), lactic acid starter culture (not from milk)
0.75 lb