5 packs  x  5 rashers,Dry-Cured Shoulder bacon (200g), Unsmoked.



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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