Dorset Dry Cured Streaky Bacon (Nitrate & Nitrite Free)
Oak Smoked (200g)
Double minced to ensure a good bind and soft texture. Sloe syrup and garlic mixed in with other ingredients. Mixture is filled into natural pork casings. Salamis fermented and smoked heavily for 36hrs over Oak.
Produced with wild British deer and added back fat.
Wild Venison, pork fat, salt, red wine, sloe syrup (sugar, sloe and water) black pepper, garlic. Antioxidants: sodium ascorbate. Preservatives: sodium nitrite, sodium nitrate.
Store in a cool, dry place. Once opened keep loosely wrapped in greaseproof in fridge to avoid over drying.
Minimum 30 days
|Typical values||per 100g|
|of which saturates||6.1g|
|of which is sugar||2.9g|
Founded in 2014 by James Smart, The Real Cure produces unique multi-award winning charcuterie using wild British deer and native breed pork. We believe that the highest standards of animal welfare produce the best tasting charcuterie, which means wild deer, free range pork and locally sourced ingredients. We handcraft our entire range, using processes such as smoking, curing, fermenting and air drying to produce small batches and truly stunning flavours. The deer we use enjoy a varied and natural diet and are specifically sourced from across the Dorset countryside. The venison salamis that we produce are not overly ‘gamey’ as we do not believe in hanging the meat for more than a week. Instead they are rich and flavourful and lend themselves to many applications. All three can be enjoyed as part of an antipasti or try the venison chorizo and pepperoni on pizza, in stews or grilled and roasted in seafood dishes. The pigs we use are free range and native breed which produces beautifully dark marbled meat with just the right proportion of fat. All of our products are made in the heart of the Dorset countryside on Hartgrove Farm – where we also run regular curing and smoking courses. Our range has picked up 5 Great Taste Awards and 2 Taste of The West Awards over the last 2 years.Find out more