Pork Back 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. This is from the same section you'd typically cut into bone-in pork chops (de-boned of course), which is then cured for two weeks and smoked. We intentionally leave on a nice fat cap which renders beautifully when it hits the pan. 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 pig's back. We take the loin and cure it with salt, sugar, and sodium nitrate before smoking. There's a lot of discussion about the use of sodium nitrate, a natural salt and antioxidant, that has been used to cure meat for thousands of years. 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, so that you can feel extra 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.
Not just a piece of meat
Great flavor starts in the field. At Porter Road, we partner with farmers who raise their animals on pasture, for a difference you can taste.Learn more about our process