From Puddledub Farm
This is a dry cured smoked bacon won a Great Taste Award in 2018. Middle is a traditional cut with lots of flavour and succulence. It's called 'Middle' because it's from the middle of the animal, between the shoulder and the back. It's a big cut combining back and streaky cuts into one.
Puddledub bacon is cured for 2 weeks before being sliced and packed.
'Our bacon is dry cured without water, using a traditional method of curing salts and a little sugar. This dry curing process means our bacon does not shrink and there is no residue when cooked. There is no added water and we don't use anymore curing salt than we absolutely need to ensure our bacon is cured properly.'
'Our smoked bacon is cold smoked in our on-site smoker using oak and beechwood chippings. No artificial flavouring is used in the smoking process.'
'Cured, smoked, cut and packed by hand on our farm to ensure a great quality product.'
Suitable for freezing.