All of our bacon is made in the shop with free-range out door reared pork from the Ardennes, the loins are deboned, cut and trimmed and then salted in a dry brine for a minimum of 7 days and then smoked in our wood smoker. We then slice it to a thickness of 3-4mm, perfect for a cooked breasfast!
In a 250g packet there are approximately 8 slices of bacon.
