Smoked back bacon (per kg)

Price is per kg. Order however much you need in increments of 250g.

All the bacon starts out with the same process. The pork (deboned belly, loin or neck) will be brined for 48 hours. Its then hung up in the fridge for two days to dry out. At this point it will be smoked. We use cold smoking to make our smoked products, its generally spends about 8 hours in the smoker before we take it out. It then is returned to the fridge to hang over night. The brine contains water, salt, pink salt, brown sugar, mustard seeds, coriander, chillies, bay leaves, black
pepper, star anise, juniper berries, cloves, nutmeg.

PLEASE NOTE: the final weight of your meat will usually be a bit more or a bit less than the amount ordered. This difference will reflect on you final invoice after Collection Day.