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 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 buttie or as a part of your Bramblebee fry up