Old Spot Smoked Back Bacon
Dry matured on the bone for 6 days in Himalayan Salt Chamber and hand dry cured with our own special blend of brown sugar and salt for 10 days.
All our pork is from the rare breeds of Gloucester Old Spot or Middle White pigs sourced from farms in the North Cotswolds. The pigs are able to roam freely in a stress free environment which produces a more flavoursome meat. The meat is then dry aged in our unique Himalayan Salt Chamber.
Available in 500g packs.