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Well-smoked, cured, mature bellies are used to provide a versatile and increasingly popular product, which, until recently was only made on the continent. Sold sliced very thinly or diced into cubes, it can be eaten cooked or uncooked and has virtually limitless potential.
Originally developed for the high quality catering market the Country Cure range is intended to provide an alternative to the mass produced brine injected products on offer to the public.
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Salt, unrefined brown sugar and a dash of saltpetre remain the only ingredients in this original recipe. The result is superior, mouth-watering bacon, most unlike today's other bacon products.
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The original farmhouse-style ham, which many years ago would have been found hanging from every country kitchen ceiling.
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