Our Free Range Bramblebee Old Spot Maple Cured 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 rinse and hang to dry - it gets better with age.
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 butty or as a part of your Bramblebee fry up.
