Danish Streaky Bacon - Rind-on

Danish Streaky Bacon - Rind-on

Guide: 500g/each

Size: 500g/each
Guide price:  


Traditional Cure with rind - ideal for a 'butty' or to dress the turkey

More information

The Danes used to be world leaders in bacon production. Pork was selected and cured to a specific standard that delivered a consistent and reliable product. Traditional curing requires the pork to be immersed in brine for a period of time. Latterly many bacon producers prefer to cure their pork by a method known as PUMPING. This means that the pork is injected with a cure. The amount of liquid that can be infused into the pork by PUMPING is greater than would be the case with traditional curing which reduces the cost or improves profit.

Cooking Advice

Grill, bake or fry

Allergy advice

Cure contains Salt petre

Food Facts / Ingredients

Pork & Cure

Meat Content %


We take great care in providing you this product information however it is done in good faith and should not be considered a substitute for the information on the producer’s label. All products are subject to change which may affect the ingredients list and/or allergy advice given on this website. If you require further information please contact the producer direct using the information in this website or on the product label.