Description

Outdoor reared pork, and dry cured for great tasting bacon. The bucher adds an organically certified, nitrate free dry cure mix to the outside of the meat on all sides. Leaves for a week curing in its curing box, before being hung for a week for the cure to equalise and work through the entire quantity of the meat. Then we slice it, pack it and send it to you to make a bacon roll or pigs in blankets.
How do you eat yours?

Approx.110-150g (6 rashers)

The price varies depending on the weight of the pack.

Customers who receive their orders by courier are advised to freeze the meat upon delivery, as it’s shelf life may not extend until Christmas.