A traditional bacon joint, cut from cured pork loins.
1 x Back Bacon Joint 1.5kg
Place in fresh cold water. Bring to the boil, reduce heat and cover. Simmer gently for 45 minutes per kg (20 minutes per lb) plus 20 minutes extra at the end of cooking time.
Remove cooked joint from water and allow to stand for 5 minutes before serving.
Remove any netting/string prior to carving.
Check out our recipes page for some inspiration.