Description Whole Slab Bacon We dry-cure our smoked bacon from slow-grown pigs in the traditional, time-consuming way. 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 smoky taste. We believe strongly that small-scale farming is better for the farmer, the animal, the local ecology, and for you, producing exceptionally tasting, ethically reared meat that you can trust completely.
