We are now in full swing producing our home-cured bacon.
We are now dry curing our own smoked, unsmoked and sweetcure back bacon and smoked streaky bacon. Over the past two months we've been developing different cures and systems and finally we have really nailed it!
We already have two gold awards for the smoked back and a speciality orange and thyme bacon. By curing the bacon ourselves, we can have greater control over the pork we use. This really comes out in the eating quality. It is really sweet, tender and enjoyable.