Smoked Rind On
Smoked Back Bacon
Our Rind On Bacon is cured to our Original recipe, and is then gently smoked of Oak chips for 6 hours. The only difference is the skin on the loin is left on, which is the rind. As with all of our bacons is air-dried for a further 10 days to remove as much moisture as possible. .
|Typical Values||Per 100g||A serving contains|
|Energy||935kJ / 225kcal||561kJ / 135kcal|
|* Reference intake of an average adult (8400 kJ / 2000 kcal)||-||-|