MapleJack Bourbon Back Bacon


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Our MapleJack Dry Cure Back Bacon is seasoned by hand with our own blend of curing salts and a liberal dose of authentic organic Canadian Maple Syrup for a deeper flavour we add a splash of Jack Daniels to the mix.

We then cure it for 12 days to infuse the flavour into the pork and then dry for a further 6 days to really bring out the flavour. We then smoke it with beech wood for 12 hours.

A very robust flavour, a real luxury bacon

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