A little maple sweetness, proper farm-reared pork and a delicious taste of Christmas!
How’s it made? Well, that’s partly a secret!
Here at Bramblebee Farm, we dry-cure our Old Spot bacon in-house using our own special blend of curing ingredients, a little sugar and a few closely guarded secrets.
We carefully rub the cure into the pork and leave it to work its magic. Every day, we rub the bacon, refresh the cure and drain away the excess liquid. It’s a hands-on process that takes time, patience and plenty of care — but we believe proper bacon is worth waiting for!
Once the curing is complete, we rinse the bacon and hang it to dry. And just like a good Christmas pudding, a little time makes all the difference!
Finally, it’s ready to slice — and we like proper, generous slices, not wafer-thin ones. All that time and care goes into making bacon that cooks beautifully and tastes as good as it should.
Cook it in a frying pan until golden and delicious, then tuck it into a festive bacon butty, serve it as part of a hearty Christmas breakfast, or enjoy it alongside your favourite Bramblebee Farm fry-up.
🎄 A little Christmas tip from us: pop a pack in the freezer ready for the festive season. Whether it’s Christmas morning breakfast, a lazy Boxing Day brunch or simply a well-earned bacon butty between celebrations, you’ll be glad you did!
Traditionally dry-cured, generously sliced and made with care here at Bramblebee Farm — proper bacon for a proper Christmas.
