Traditional dry-cured back bacon, made with Shingen Pork loin.
A British classic, finally being made in Japan, to the highest quality.
Ideal for a homemade full English breakfast or a classic bacon butty. Also recommended for those who want less fat on their bacon.
Completely hand-made, we reckon our bacon is just about the best you can get in Japan. We use the centre of the loin muscle, cured for 10 days using our original cure blend containing Okinawan brown sugar and kuromitsu.
