Dry Cured Smoked Back Bacon
Our beautiful Rare Breed Pork is dry cured for 5 days and then air dried for a further 10 days. This process actively draws out moisture so you never get that horrible white stuff coming out! Then we use seasoned Oak from our farm to cold smoke whole sides of bacon which is then sliced at a medium thickness (not too thin and not too thick - just perfect).
Supplied in approximately 250g packs which contain a minimum of 5 perfect slices (the number of slices depends on the size of pig!)
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