Fresh pork loin cured in the old fashioned way for a week, then hung for a minimum of a week. Making for a firm dryer textured slice which is full of flavour.
Dry cured bacon
- I'm a product detail. I'm a great place to add more information about your product such as sizing, material, care and cleaning instructions. This is also a great space to write what makes this product special and how your customers can benefit from this item.
Cook in a pan, an oven (grill or roast) or an air fryer…up to you. 180°C works well. Or as per the appliance manufactures directions for the equivalent. They just need a little oil to help get going and it helps to avoid sticking. Please make sure the rashers are piping hot if you like them crispy leave it in for longer (I know we all have our own preferences for how bacon should be).
The bacon arrives fresh so is good to go straight in the freezer or fridge. It will last about 3 months in the freezer or about 4 days in the fridge. Best to leave uncovered in the fridge as it will continue to cure & dry and you may see some white developing on it, thats fine. If you wrap it you may see different coloured mould appear, that's bad! its for the bin.
- I'm a shipping policy. I'm a great place to add more information about your shipping methods, packaging and cost. Providing straightforward information about your shipping policy is a great way to build trust and reassure your customers that they can buy from you with confidence.
