Back bacon comes from the loin of the pork carcase, literally the ?back?. Our butcher removes the bones from the loin, and removes the skin and some fat off the outside of the meat, and then adds our organically certified nitrate free dry cure mix to the outside of the meat on all sides. Then we give it time. It sits for a week curing, in its curing box, then is hung for a week for the cure to equalize and work through the entire quantity of the meat. Then we slice it and pack it and send it to you to make a bacon roll with. How do you eat yours? Is this really any of our business?