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 the rinse and hang to dry. 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
Also good for wrapping other meats to seal in moisture and add flavours