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.
Available for delivery Tuesday to Saturday.
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.