A truly Nitrate and Nitrite free bacon. The smoky flavour of this bacon lends itself to many cooking applications. As this bacon is truly Nitrate and Nitrite free it won’t turn the usual pink colour in the pan but rest assured it’s delicious, crisps like a dream and is better for you!
Our bacon is dry cured by hand in very small batches. The bacon is cured in a simple mix of salt and muscavado sugar and then partially air dried for a week before gently smoking over smouldering oak chips. Our bacon is about as far as you can get from a a mass produced product. The dry curing, drying and smoking all help to remove excess moisture from the bacon helping it to crisp up beautifully in the pan.
The gentle curing and smoking processes bring out the innate flavours of the traditional breed British pork
With charcuterie the single most important ingredient is the meat. We are incredibly lucky to have a constant supply of Free-Range Gloucester Old Spots reared by our friend Naomi. Naomi has taken over her family farm near Blandford in Dorset and the
Saddleback Pork Loin, Salt, Muscovado Sugar (Oak smoked)
Minimum 7 days
Founded in 2014 by James Smart, The Real Cure produces unique multi-award winning charcuterie using wild British deer and native breed