Traditional Dry Cure Back Bacon


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Our Gold Award Winning Traditional Dry Cure Back Bacon is seasoned by hand with our own blend of curing salts and light muscovado brown sugar.

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.

A very mild bacon, cured simply to enhance the flavour of the outdoor reared pork, not salty at all and quite sweet to the taste.

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