Our Free Range Bramblebee Old Spot Bacon 
How’s it made well that’s partly a secret
We dry cure all our bacons in house using our special blend of curing salts and a little sugar and secrets
We rub these into the bacon rubbing re curing and draining the fluids from the bacon every day
Once the curing time has finished we the rinse and hang to dry with ge it only gets better 
This is the first process the second is the smoke and we don’t cheat 
We fire up the smoke box and get some apple or pear wood burning well 
Our bacon is then placed in the oven/smokehouse side where they are cold smoked for about 6 hours
Then it’s ready to slice not thin slices but good slices
So as you can see a lot of work goes in to curing our bacon 
I like mine cooked in the frying pan where it doesn’t disappear or produce loads of that white substance 
Then either as a bacon buttie or as a part of your Bramblebee fry up

Applewood Smoked Streaky Bacon