Loin bacon is leaner than belly, with a cleaner flavour and a firmer texture that holds up beautifully in the pan. Where belly bacon is rich and fatty, loin bacon is the cut for people who want the smoke and the depth without the richness - still deeply flavoursome, still worlds apart from anything mass produced.
Slice it thick and pan-fry with eggs. Layer it into a toasted sandwich with good sourdough and mustard. Or chop it and fold through a frittata, pasta or warm lentil salad for something more considered.
From David Hogan's farm in New Italy, APIQ Free Range certified and gestation stall free. Traditionally cured and smoked by Trevor at Lennox Head Butchery as part of our whole-hog purchase. Small batch, limited stock.
Approx 310g per pack.
Storage Delivered frozen. Place in the freezer on arrival. Once defrosted, use within 5 days and do not refreeze.
Delivery note If you won't be home, please leave a cold esky with an ice brick so we can safely leave your order.
