Organic Free Range Gloucester Old Spot pigs reared on an Organic farm in Wiltshire and dry-cured by rubbing the meat in salt and flavourings.
Dry curing is generally considered to be the superior method for the subtle flavour it adds to the bacon and the resulting firm texture.
Organic Pork (minimum 100% meat), salt, saltpetre (saltpetre = sodium nitrate, sodium nitrite), sugar
Keep in original packaging & refrigerate. Remove from packaging & rest at room temperature before cooking.
Minimum 5 days
Grill, fry, or bake rashers for breakfast, or dice and cook with other ingredients to make pasta sauces, stuffings, soups and casseroles.
Mother and daughter-run Purton House Organics supplies much of our fruit and vegetables, as well as organic beef, pork and eggs.