Bacon (Streaky - smoked)

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Parson's Nose own bacon.

Our own free range, dry cured rind on bacon. The breakfast of champions.

Allergens are stated in BOLD CAPITALS

Pork, Salt, Sugar, Smoke Flavouring, Acidity Regulator (E500 (Li)), Preservatives (E250, E252), Anti-caking (E341 (Ti)), Antioxidant (E301), Sunflower Oil.

To make the ultimate bacon sandwich, start with thick-cut, high-quality Parson's Nose bacon. Cook it in a pan until crispy. Toast two slices of sourdough bread. Spread one side of each slice with a generous layer of garlic aioli. Layer the bacon on one slice, then add crisp lettuce and juicy tomato slices. Top with thinly sliced avocado and a sprinkle of salt and pepper. Add the second slice of bread to complete the sandwich. Cut in half, serve immediately, and enjoy the perfect blend of crispy, creamy, and fresh flavours.