Seafood & Gourmet Products

 

Spencer’s back-bacon is a hand-trimmed, hand-rubbed and dry-cured bacon made to an authentic British recipe. This specialty bacon is called “back-bacon” because it is made with pork loin, making it leaner than American bacon which is made from pork belly. Spencer’s makes their back-bacon in a dry-cure process that takes up to 10 days – that’s a long time to wait for some decent bacon, but it creates a lean and truly unique flavour. Each slice of their yummy back-bacon is called a “rasher”, and you’ll typically get around 12 to 14 rashers per pound.

The nickname “bangers” originated in Britain during World War II when rationing was common and meat was scarce. So much water was added that the sausages would literally explode during cooking. But don’t worry, Spencer’s bangers are made to exceptional standards and the only thing likely to “BANG” is your taste-buds. Filled with prime cuts of pork raised without hormones and seasoned with a select blend of high quality herbs, spices and breadcrumbs. Stuffed into natural pork casings, these bangers are plump, juicy, and generously sized, being about an inch in diameter and 4 to 5 inches long – just like buying from your local butcher back home. They are blast frozen to seal in the freshness and quality and free of any nitrites, nitrates or MSG.