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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 and wrap it up for about 2 weeks turning and rubbing the bacon every day. Once the curing time has finished we then rinse and hang to dry.
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, 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 ups.
Hi guys great all round service lovely bit of bacon will consider buying from the butcher best service bar none
Lightly smoked, very tasty bacon. Makes a lovely bacon butty.
The Cumberland Swirl!!