We dry cure our bacon in the traditional, time consuming way from slow-grown Saddleback pigs reared on small Dorset and Wiltshire farms. Each cut of pork is hand rubbed with a sea salt based mix to ensure a delicate flavour and then cured for five days. The meat is then matured and air-dried for up to 20 days. This process removes the water from the pork which means that your bacon shrinks less whilst cooking and won’t give off any ‘white bits’ in the pan.
Our smoked bacon has been cold-smoked in brick kilns over oak chips for 24 hours to give it that slightly smokey taste.