Trimmed belly of pork, cured using our own sweet cure mix. We cure for 7 days then dry the bacon for a further 7 days before slicing. For the smoked version after the 7 day cure we oak smoke the bacon in our own smoker for 24 hours. Award winning bacon which has a superior taste and no white 'scum' when cooked.
Sold in packs of 250g either smoked or unsmoked.