Due to high demand we have recently added dry cured bacon to our handmade, home produced products. The bacon is traditionally prepared at our Hampshire located butchers.
We can supply sliced back or streaky bacon. Sliced to your own thickness preferences and packed in the quantities you require.Dry cured bacon avoids using brine and cures the meat in dry salts that work slowly through the meat, giving flavour and less moisture.
Processed bacon can be produced within 24 hours, dry cured bacon takes up to two weeks to produce. The method is considered to have originated in England and originally called 'Wiltshire cure'. Bacon gets darker the more it is smoked. Typically regular bacon is smoked 2-3 times, dry cured 5-6 times