A delicious addition to any breakfast table! Great flavour and a lovely crispy fry! We home-cure our bacon using the traditional slow dry-curing method of thoroughly and carefully applying the cure by hand to each piece before leaving it to cure and then smoke. We use local, high welfare, free-range pork in all our cured meats.
Our dry cure mix includes sea salt, organic cane sugar and the lowest possible amount of Sodium Nitrite (E250). 50ppm as opposed to 250ppm used by mass producers of ham and bacon.
Storage: Keep refrigerated. Once opened, consume within 3 days and by ‘use by date’ shown. Suitable for home freezing.
Pack size: 200g
Read more about our Produce Provenance.