Free range bacon

Free range bacon produced using time honoured Irish dry curing techniques. Our fresh free range Tamworth pork and Gloucestershire Old Spots pork is dry cured using saltpeter, salt and brown sugar, which is rubbed into the rind of the pork and which naturally seeps into the meat to cure or preserve it by a process of osmosis. When the bacon is cured through to the centre of the meat, we hang it for four weeks to dry. After this time, we cold smoke some of the bacon over oak, then slice and vacuum pack. We never inject a brine solution into our bacon. This is common practice with cheap bacon (which takes only 3 days to cure) resulting in a white puddle in the frying pan, so that the bacon stews rather than fries.

Free range bacon