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 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
Pork Belly (96%), salt and sugar. Preservatives: sodium nitrite, sodium nitrate
Founded in 2014 by James Smart, The Real Cure produces unique multi-award winning charcuterie using wild British deer and native breed