We use traditional and natural curing methods for our bacon to ensure a very subtle flavour with a hint of sweetness. All we do is lightly fork the meat, rub in salt and a small amount of sugar and cure. We leave the meat for 4 days at a constant temperature, turning it every day to ensure it is evenly cured.
Once cured, washed and allowed to dry, the meat is ready to be sliced and the quality of the bacon speaks for itself. The result is an exquisite flavour and bacon that when cooked, is dry and does not produce water or white residue so different to supermarket bacon.