Free Range native breed pork belly is dry cured and then smoked over beech and apple wood chips for a delicious added aroma and flavour. The perfect component for a bacon buttie or addition to stews, soups and risottos.
Image is indicative only and does not necessarily show the final product
Dave Patricks –
Fabulous quality Bacon. You can always tell the difference between butchers bacon and super market bought.
Georgiana Cettering –
Delicious and thick too, not that thin shriveled up stuff you get from the local supermarket… highly impressed.