Blythburgh Free Range Dry Cured Back Bacon - Smoked (350g)
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Blythburgh Free Range Smoked Back Bacon | Traditionally Dry-Cured & Full of Flavour
Our Blythburgh Free Range Dry Cured Back Bacon — Smoked is everything bacon should be — rich, smoky and beautifully meaty. Handcrafted using the finest Blythburgh free range pork and smoked over beech wood, this back bacon delivers a perfect balance of savoury depth and tenderness. Whether served with breakfast, layered into a sandwich or crisped up for salads, it's bacon as it should be. Approx. 350g.
Why You'll Love It
🔥 Traditionally Dry Cured – Preserved the proper way for a richer taste and firmer texture.
🥩 Smoked Over Beech Wood – Delivers a smooth, aromatic flavour that elevates every dish.
🌿 Free Range & Sustainably Raised – Sourced from Blythburgh in Suffolk, focused on high welfare and ethical practices.
A Cut Above the Rest
Back bacon is a British classic, and our Blythburgh smoked version takes it up a notch. The traditional dry curing method locks in the natural richness, while the beech wood smoking adds depth and character. Also explore our Unsmoked Back Bacon for the pure pork alternative, or our Smoked Streaky Bacon for maximum crispness.
Ingredients: Pork, Sea Salt, Brown Sugar, Sodium Nitrite (E250), Potassium Nitrate (E252).
Order Now
Order before 11am Tuesday to Friday for next-day delivery across the UK. Vacuum-packed and shipped in insulated packaging with ice packs.
Frequently Asked Questions
What wood is it smoked over?
Our Blythburgh back bacon is smoked over beech wood — a mild, slightly sweet smoke that adds an aromatic depth without overpowering the natural pork flavour. Beech wood is the traditional choice for British bacon smoking and produces a cleaner, more refined smoke character than stronger woods like hickory or oak.
How do I cook it?
In a dry or lightly oiled pan over medium-high heat — 2-3 minutes per side for crisp bacon, or 1-2 minutes per side if you prefer it softer. Also excellent under the grill — 3-4 minutes per side. For sandwiches, cook until the fat is rendered and the edges just start to crisp. Don't overcook back bacon — it dries out quickly past that point.
What's the difference between smoked and unsmoked?
Both are dry-cured in the same way with the same ingredients. The smoked version is then cold-smoked over beech wood, adding a layer of aromatic, savoury complexity. The unsmoked version has a purer, cleaner pork flavour. Both are excellent — it comes down to personal preference and what you're cooking.
Where does the pork come from?
From Blythburgh Free Range Pork in Suffolk — pigs born and raised outdoors all year round on natural grassland.
Do you offer next-day delivery?
Yes — order before 11am Tuesday to Friday for next-day delivery across the UK mainland. Free delivery on orders over £95, otherwise £6.50.
Our team will get your order ready 24 hours before the date requested at checkout. Everything will be cut fresh, packaged with the utmost care by our team and then boxed with ice packs in our sustainable packaging, ready to be delivered Next Day.
Your order will be sent via DPD to the postal address given, on the day of delivery DPD will send you a one hour timeslot for when their driver will drop off to your location. The driver will leave safe if you are not in so the box can be left outside until you arrive back home.
Our cool boxes maintain the right ambient temperature for up to 48 hours so your box will always arrive fresh and chilled.
