Puddledub bacon is cured for 2 weeks before being sliced and packed.
Our bacon is cured without any water, using a traditional method with curing salts. This dry curing process means our bacon does not shrink and there is little residue when cooked. There is no added water and we don't use anymore curing salt than we absolutely need to ensure our bacon is cured properly.
Cured, cut and packed by hand on our farm to ensure a great quality product.
Our homegrown pork is delivered to you directly from our family farm in Fife, Scotland. We breed and raise our own pigs to give you great tasting pork and a provenance you can trust.
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