5x (200g) Oak Smoked Gigot Bacon, Dry-Cured, Cut and Packed by Hand.

At Puddledub our bacon are cold smoked in our on site smoker using oak and beechwood chippings. No artificial flavouring is used in the smoking process.

Our bacon is cured without any water, traditional, how our ancestors would have using only curing salts and a little sugar. Bacon is cured for 2 weeks before being sliced and packed.

 

• Dry cured so it doesn’t shrink
• No added water
• We don’t use anymore curing salts than we absolutely need to cure our bacon properly
• No white scrum or residue in the pan
• Cured, Cut and Packed by hand for uncompromised good quality

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