After dry curing our sides of fresh pork using natural sea salt and spices we then hot smoke the sides in our smokehouse for 2-3 days to produce our mild cure bacon. When sliced the bacon is dull pink in colour rather than lipstick pink!
Thomas' Top Tips
As we dry cure our bacon totally naturally we recommend that you dry fry the bacon i.e. in a non stick pan with no added oil. The bacon will cook very quickly so don’t disappear onto the internet or telephone for 10 minutes!