Puddledub bacon is cured for 2 weeks before being sliced and packed.
This dry curing process means our bacon does not shrink and there is far less 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.
Cured, cut and packed by hand on our farm to ensure a top quality product.
Suitable for freezing.
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