Pork Bacon
We cure our bacon the traditional way, using the same high welfare pork we sell in our counters. We dry cure it with a hand mixed recipe of a little brown sugar (a natural preservative) and a small amount of curing salt, hang it for a number of weeks before either smoking it or drying it further.
Availability
Available for delivery Tuesday to Saturday.
Storage Advice
Please remove all paper wrapping from your meat and place it on a plate in the fridge away from cooked items. This allows air to circulate around it properly, helping to prolong shelf life.
Shelf life: 5 days.
Vacuum-packed meat can be put straight in the fridge and has a longer shelf life.