Description
Our Dry Cure Rashers are cut from backs that have been cured by hand with our special blend of salt and sugar; they are then matured for one week before being smoked over locally sourced hardwood shavings. The result is thickly sliced smoked bacon with no shrinkage or residue when cooking, low in salt, perfect for breakfast or any meal.
Ingredients List
- Irish Pork (97%)
- Preservative (Sodium Nitrite, Sodium Nitrate)
- Raw Cane Sugar
- Salt (2%)
Storage
Keep refrigerated below 5oC
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