After dry curing our sides of fresh pork using natural mineral salt and spices we then smoke the sides over beech in our heritage smokehouses to produce our smoked bacon. When sliced the bacon is dull pink in colour rather than lipstick pink!
Thomas's 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!