Dry Cure Rashers

Traditional methods of production deliver the finest flavours. Take our dry cure rashers for example, hand rubbed with sea salt to deliver the true taste of old fashioned bacon – succulent, full-flavoured and melt-in-the-mouth.

For an extra taste sensation you could opt for our maple-cured and beechwood smoked rashers, also hand rubbed with sea salt and left to mature for a full seven days before curing.

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