Indulge in the rich, smoky flavour of Edwards Thick Unsmoked Dry Cured Bacon, a true taste of Wales. This award-winning bacon, crafted using traditional methods and British pork loin, is perfect for a hearty breakfast or as a delicious addition to your favourite dishes. It's a premium quality product, ideal for those seeking authentic British groceries.
The Welsh Butcher, Great taste 2021, Traditionally Cured Using British Pork Loin
Suitable for freezing Product life guaranteed for 1 week.Product information
The Welsh Butcher, Great taste 2021, Traditionally Cured Using British Pork Loin
Country of Origin
Wales
LIFE 1w+
Storage
Keep Refrigerated; Cannot be Microwaved; Suitable for Home Freezing
Instructions
Cooking Instructions - General. For best results cook from chilled. Remove all packaging. Not suitable for microwaving. All appliances vary, the following are guidelines only.
After cooking - Ensure the product is piping hot.; Grill - From Chilled. Place under a preheated medium-hot grill for 6-8 mins, turning regularly.; Shallow Fry - From Chilled. Heat a little oil in the pan. Fry on a medium heat for 4-6 mins, turning regularly.
Package Type
Sleeve
Other Information
Storage:
Keep refrigerated below 4C, once open use within 2 days and do not exceed the use by date. Suitable for home freezing. Freeze on day of purchase & use within one month. Defrost thoroughly before cooking & use the same day.
Once defrosted do not re-freeze.
Usage:
3 Servings
Additional Information:
Red Tractor - Certified Bacon
Brand
Edwards
Here in Wales, we value the simple pleasures in life; fresh air, good company and food that makes your heart sing...
That's why we work hard to bring you the best, time after time
We first put our aprons on back in 1983 when farmer's son Ieuan Edwards decided to become a Master Butcher
Training complete and inspired by a passion for great tasting food he filled his shop in Conwy with only the best award-winning delights
Fast forward to today and we're proud to say Edwards is a firm family favourite on tables throughout Wales and beyond Mwynhewch enjoyFighting Food Waste
We take our responsibility to help tackle food waste seriously. That's why we donate any surplus Edwards products to local charities and community initiatives who help provide food to those who need it most.
Manufacturer
Produced by:
The Traditional Welsh Sausage Company Ltd,
Morfa Conwy Business Park,
Ffordd Sam Pari,
Conwy,
LL32 8HH.
Return To Address
WeAreEdwards.co.uk
The Traditional Welsh Sausage Company Ltd,
Morfa Conwy Business Park,
Ffordd Sam Pari,
Conwy,
LL32 8HH.
Typical Values
Per 100g Cooked
2 Grilled rashers (Approx 53g)
% of an adults Reference Daily Intake
Ref Intake adult*
Energy (kJ)
1112
585
7%
8400
Energy (kcals)
266
140
7%
2000
Fat (g)
15
8
11%
70
of which saturates (g)
5.5
2.9
14%
20
Carbohydrate (g)
<0.5
<0.5
of which sugars (g)
<0.5
<0.5
<1%
90
Fibre (g)
<0.5
<0.5
Protein (g)
33
17
Salt (g)
2.9
1.5
25%
6
This pack contains 3 portions
*Reference intake of an average adult (8400kJ/2000kcal)
Typical Values
Per 100g Cooked
2 Grilled rashers (Approx 53g)
% of an adults Reference Daily Intake
Ref Intake adult*
Energy (kJ)
1112
585
7%
8400
Energy (kcals)
266
140
7%
2000
Fat (g)
15
8
11%
70
of which saturates (g)
5.5
2.9
14%
20
Carbohydrate (g)
<0.5
<0.5
of which sugars (g)
<0.5
<0.5
<1%
90
Fibre (g)
<0.5
<0.5
Protein (g)
33
17
Salt (g)
2.9
1.5
25%
6
This pack contains 3 portions
*Reference intake of an average adult (8400kJ/2000kcal)
Ingredients
British Pork Loin (97%), Salt, Sugar, Preservatives (Sodium Nitrite, Potassium Nitrate), Antioxidant (Sodium Ascorbate)
We deliver to over 120 countries || Whilst certain products cannot be delivered outside UK, some products may be subject customs and excise duties || We confirm if this product can be delivered to your location (outside the UK) when you enter your delivery address at checkout. If you are unable to checkout, please contact us via WhatsApp or email hello@mcgrocer.com to enquire if this product can be delivered to your location and to process your order via our live chat.
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