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Free range Bacon

Our bacon comes from our free range herd of Tamworth and Gloucestershire Old Spots pigs.  We cure the bacon by dry curing, which involves rubbing curing salt and sugar into the pork and allowing it to permeate by osmosis for three to four weeks.  The cured bacon is then air dried, then sliced.  We also smoke the bacon over oak chips to produce proper lightly smoked bacon
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