Bacon

We dry cure all our bacon by hand. We rub each individual loin and Belly with our special blend of salt and sugar before leaving the bacon to cure for 2 weeks. We then hang our bacon up and leave in our bacon conditioning room before either slicing it or lightly smoking it over a beech and oak chipping blend.
Being Made For You, Be Back Soon
Being Made For You, Be Back Soon
Being Made For You, Be Back Soon
Being Made For You, Be Back Soon