DRY CURED COLD
A BIT ABOUT OUR BACON
Our bacon is made by hand, in the age-old tradition, from SAMIC audited FREE RANGE PORK. This takes far longer than the mechanically brined commercial stuff.
Bellies, necks, loins, legs, shoulders and cheeks are rubbed with our homemade dry mix, and then left to cure in their own time. When they’re ready we rinse off excess cure, hang to dry, and then cold smoke for about a day.
Finally we chill, cut and hand-pack - which is why our bacon looks and tastes so good.
Green Bacon (unsmoked) can be made specially but we need 2 weeks notice for curing time.