Thick Sliced Traditional Dry Cured Shoulder Bacon

Traditional Dry Cured Bacon from our free range traditional British pig breeds.

We raise Tamworth, British Saddleback and British Landrace pigs and use them to make our amazing farmhouse traditional dry cured bacon. All our bacon is nice and fat - there will be plenty left in the pan to cook your eggs or make fried toast for a proper English breakfast.

Our bacon is dry cured in 2.5% salt for a minimum of one week. After this it is air dried for a further week, before being sliced and packaged for sale. 
Comes thick sliced around 4-5mm.
We do not use nitrates. These (in the form of saltpetre) are a sensible addition when curing bacon in a world without refridgeration, but is not necessary if the bacon is kept refridgerated. 

Available flavours include:
Original with demerrara sugar
Smoked, spiced Black Pepper
Lincolnshire (with Sage and white pepper)

The spiced black pepper is also wood smoked, to create a truly amazing bacon. Wood used is a combination of oak, apple and hawthorne.

Comes as a 500 gram packet.