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 very 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.
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.
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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