All our Bacon is traditionally dry cured. This means we take the water out not put it back in – so you get exactly what you put in the pan. We cure our bacon in our own mix of salts and sugars and allow the meat to dry so it slices with the waxy finish that crisps into the finest crackling.
Minimum pack weight 225g.
Dry Cure, Smoked, Back Bacon – Pork (94%), Salt, Sugar, Preservatives, Sodium Nitrite, Sodium Nitrate, Antioxidant