Our bacon and gammon is cured with a recipe that been used for years. We use a wet cure then it hangs for a week, this helps to reduce water content (the white you see in a frying pan after you have cooked bacon).
It is then left as unsmoked or smoked in our smoking room using a mixture of beech and oak which produces a subtle smoky taste.
Bacon and Gammon
Our bacon and gammon is cured with a recipe that been used for years. We use a wet cure then it hangs for a week, this helps to reduce water content (the white you see in a frying pan after you have cooked bacon).
It is then left as unsmoked or smoked in our smoking room using a mixture of beech and oak which produces a subtle smoky taste.