Dry cured the traditional way. Free range pork belly cured for 2 weeks then dry aged before being oaked smoked and sliced. Great flavour and turns amazingly crisp in the pan, with just the right amount of fat.
93 in stock
Description
We get all our pigs from Simon Price who is a free range pig farmer and has been rearing his animals in Devon for over 35 years. He is 100% committed to sustainable, regenerative and ethical farming practices.
Free Range
Made by us
Product details
Category
Bacon & Gammon
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