Smoked Back Bacon Loin



Having cured free range Killavullen pork loins to our five generations family receipe we send the bacon to a smoke house in Cork where they are dried and then smoked with Alderwood and Beechwood for fifteen hours. Our smoked bacon is quite strong with the smoke having gone all the way through the meat.

1lb feeds 3 people

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Simply place the bacon joint in a saucepan and cover with cold water.

Bring the water to the boil. As soon as the water starts to bubble reduce the heat. Simmer at the lowest heat for 90 minutes. Test the bacon is soft by putting a fork into it. Remove from the water and carve. If you would like to honey roast the joint, once it is boiled and rested on a plate gently pat with a paper towel. Remove the rind from the bacon.

Do not remove the fat. Criss cross a sharp knife across the fat to imprint a diamond shape. Place a clove into each diamond centre (optional). Mix 3 tablespoons of honey, one tablespoon English mustard and one tablespoon of brown sugar together. Spoon the honey glaze mixture over the bacon joint. If the bacon is too wet the glaze will slide off the joint.

Roast for 20-25 minutes in an oven at 200c. Keep basting the jointwhile roasting. The bacon is already cooked you are just adding a sweet flavour to the outside so you can use your own discretion when to remove bacon from oven. It should look crispy and brown.

1lb feeds 3 people