Aged Streaky Bacon Restaurant Packs

Naturally marbled, streaky bacon for the connoisseur, and what we prefer to eat ourselves. Cured by hand and hung to smoke for 36 hours over real oak and beech before being aged to intensify the flavours. Available in two variants: 

Aged Smoked Streaky
The original and still a favourite, We love the way the fat renders out of these rashers when grilled, creating a crispy rasher that’s not too salty. Superbly flavoured traditional bacon.  

There are several reasons why our bacon is known to be exceptionally different from commercial rashers, including:

• Dry-aged for intensity. We really don't know any other company that does this quite so much. We'll dry age each slab of craft bacon for an average of 28 days like you might see with a fine rib of beef. In doing so the meat becomes firmer, with reduced moisture and a deeper, more intense flavour.
• Twice smoked. Using a careful blend of oak and beechwood from real fire, we hang our bacon to smoke in our draft smoker. We do this twice, a week apart, and for 17 hours a time. It's a gentle process. We don't rush it and you can tell the difference in every mouthful. 

Cure: 1 week in salts, sugar, spices (& molasses)
Hang time: 3-4 weeks
Smoke: 36 Hours over oak and beech.
Format: 170g sliced, sleeved packs.
Serving size: 1 tray would provide 7-10 portions for breakfast. 
Awards: Great Taste Stars (2020)