A few years ago Jim came across a recipe for "Black Bacon" from the West Country, rumoured to be a very old recipe it uses a brine made with black treacle and nutmeg for a beautiful sweet note. Legend has it, this was the the base for the famous Dukeshill Ham Co cure, but that's just between us and you! The cure is made using sea salt and unrefined sugar as well as the treacle and nutmeg and the bacon is immersed in it for 5 to 7 days before being aged for another week to reduce the moisture content. There's none of that white froth when you cook it just tasty bacon and because it's cured as middle bacon with the rind there's the joy of crispy bacon rinds as well! Minimum 250gm vacuum packed, approximately 4 rashers.
ALLERGENS: CELERY.
ORIGIN: British 🇬🇧
Suitable for home freezing on day of delivery ❄️
Ing: Pork(130g used in 100g of finished product), Salt, Black Treacle, Potassium Nitrate, Sodium Nitrite, Demerara Sugar, Sucrose, Dextrose, Spice Extracts(celery), Sodium Ascorbate, Juniper Extract.