Dry Cured Bacon

We use two curing methods for our hams - brine and dry cure. All of our bacon is dry cured to guarantee that you can fry our rashers without producing a white foam!

We have 4 dry cures, a traditional plain salt, a juniper flavour, a parma ham style with sweet Italian herbs and a honey cure. The brine cure we use for our hams and chines we found in an old recipe book belonging to one of our customers whose mother had been cook at nearby Revesby Abbey, home of Sir Joseph Banks botanist with James Cook on the Endeavor. She had copied down Lady Stanhope's recipe for a brine cure with local beer, black treacle, juniper and bay salt - this latter ingredient being rubbed into the meat using a pig's ear. Although it has more fat than commercial pork bacon made from rare breeds produces a much better rasher with lovely crisp fat and tasty lean eye muscle.