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Made from rare breed, free range pork. Regional awards and Great Taste Gold Star 2009 & 2010 awards
Availability: In stock
Box contents: 2 x 500g Min weight
We only use our slow reared, rare breed pork to make our dry cured bacon. The curing takes place on site, we use a traditional type cure and it takes about a month for the backs to be properly cured. We then slice and pack the bacon ourselves.
The end product is stunning, no white cook out just great flavoured bacon which has earned us two consecutive one stars in the Great Taste Awards.
Awards - Numerous regional and Great Taste Gold Star 2009 & 2010 awards
Farm: Deep Clough Farm
Farmer: Nathan and Carole Brown
Breed: Gloucester Old Spot or Saddleback
"excellent full of flavour and very tender”
Fillet steak - ABSOLUTELY FRICKING AMAZING!!!!
©Albert Matthews 2012