Oak Smoked Dry Cured Back Bacon

Description

There’s smoked bacon then there’s Albert Matthews dry cured smoked bacon!! The pork loins we use to cure come from Gloucester Old spot or Saddle back pigs reared for us free range in the Forest of Bowland. The dry cure which is applied by hand to the loins is a secret recipe originally used over 50 years ago by Albert Matthews. Once the bacon has cured we then cold smoke it using oak chips overnight which give it a delicious but not overpowering smoky flavour. The time and effort that goes into making this bacon is reflected in the delicious taste.
It can be used in a whole of dishes and is great with breakfasts and simply on a bacon sandwich. A rasher on a homemade gourmet burger works well also.