Dry Cured Smoked

Our dry-cured smoked bacon is cut thick, with the proper texture of a butcher's bacon rather than thin, floppy rashers. Cook it a little longer than thin bacon: about four minutes each side in a medium pan, or under the grill, until the fat is golden and crisp at the edges. It makes an excellent bacon sandwich with brown sauce, and the smoky flavour is good in beans, soups and pasta.