HCF are pioneers of nitrite and nitrate-free French bacon in Kenya, which is made with holistically bred pork raised just outside Nanyuki on the Burguret River, near Mt Kenya. This is some of the best pork in Kenya. Bred by Tim Hobbs and his team, the pigs are brought up in a happy healthy environment that is hormone and antibiotic-free. Perfect for a full English breakfast!
More common in the UK and Canada, back bacon comes from the leaner pork loin cut, giving it much higher meat to fat ratio. Back bacon tends to be cut a little thicker and has a chewier texture than streaky bacon.
Cooking Suggestion: Bacon is considered fully cooked when meat changes colour from pink or red to brown. Fat has to be given a chance to render out. Avoid the pan heating up too high too fast as this could give you burnt or rubbery results. So, easy does it, cook the bacon in medium heat for around 10 minutes, turning occasionally until the desired doneness is achieved.