Taken from the belly of the pig When smoked low & slow,the intramuscular fat renders into the meat over time,leaving the meat tender & juicy. The skin side is usually then exposed to high heat to crisp up & make crackling,creating an amazing textural contrast of melt in your mouth meat with the crispiness of the skin We source our pork from a select range of free-range producers,including local small batch producers depending on the season and availability Best smoked,oven roasted or cured,then smoked low & slow to make bacon Brands:
