Puddledub bacon is cured for 2 weeks before being sliced and packed.
Our bacon is dry cured without water, using a traditional method of curing salts and a little sugar.
This dry curing process means our bacon does not shrink and there is little residue when cooking. There is no added water and we don't use anymore curing salt than we absolutely need to ensure our bacon is cured properly.
Our smoked bacon is cold smoked in our on-site smoker using oak and beechwood chippings. No artificial flavouring is used in the smoking process.
Cured, smoked, cut and packed by hand on our farm to ensure a great quality product.
Suitable for freezing.
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