Proper bacon, made the traditional way, right here at Bramblebee Farm.
Ever wondered how we make our bacon? Well, some of the magic is staying a little secret!
We take our Bramblebee Old Spot pork and dry-cure our bacon in-house using our own special blend of curing salts, a little sugar and a few closely guarded secrets.
The curing process takes time and plenty of hands-on care. We rub the cure into the bacon, then turn, re-cure and drain away the excess liquid every day throughout the curing period. Once the curing is complete, we rinse the bacon and hang it to dry, allowing the flavour to develop with time.
Only then is it ready to slice — and we mean proper slices of bacon, not wafer-thin rashers!
All that care goes into producing bacon we're proud to put our name to. Cook it in a frying pan and you'll see why we love it: lovely, generous slices that hold their shape beautifully.
Personally, I love mine in a good bacon butty, but it's just as delicious as part of a hearty Bramblebee farmhouse fry-up.
Traditional dry-curing, proper thick-cut slices and plenty of Old Spot flavour. That's bacon the Bramblebee way!
