5 Packs x  Oak Smoked Shoulder Bacon 5 rashers (200g), Dry Cured, Lean but full of flavour.

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.

It takes 200 days to produce a rasher of bacon, from conception to consumption.

• 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

suitable for freezing

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