We remove all of the bones from the loin & belly of a Pig. We then hand rub with salt. The loins are cured in our drying cabinet, lined with Himalayan rock salt for 2 weeks. The air dried bacon is sliced and packed, 8 rashers of middle or 12 rashers of streaky.
Some of the loins and bellies are then cold smoked over Oak chips to add flavour.
The cure contains preservative E250 & E251