We’ve cured our own bacon and gammon for many years and we have just won two gold stars in The Great Taste Awards.
We weigh the pork and then calculate how much salt blend is required. The curing salts are then rubbed, by hand into the meat. It is turned every day for six days. At the end of this process we rinse off excess salt and dry to remove excess moisture.
We also sell a ‘catering bacon’ which we source from another UK supplier. This is still a high quality bacon but is more appropriate to some caterers who have tight budgets to meet.
We slice and pack bacon on site into ‘bulk’ catering packs, smaller use packs or retail packs.
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