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 rind is removed and the air dried bacon is sliced and packed, 8 rashers of back or 12 rashers of streaky.
Some of the loins and bellies are then cold smoked in our own smokehouse over Oak chips to add flavour.
The cure contains preservative E250 & E251