Dry Cured Bacon

Dry Cured Bacon

£3.00

Again the pork is from our own free range pigs and we use the traditional curing method of dry air and salt (we do not add any water, artificial colours or flavours). This ensures the bacon has a full flavour and is deliciously tender. We use the prime cuts of meat and our on farm butchers cut the bacon to a high standard.

The bacon is dry cured by the old fashioned method of rubbing a salt mixture into the pork and waiting for a week or so until the pork has reached the perfect flavour.

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