Organic Dry Cured Bacon

A gourmet selection of organic dry-cured bacon: back bacon, streaky bacon, belly, and dry-cured ham. All from pasture-raised organic pigs with no artificial preservatives.

What’s Included: 400g organic dry-cured back bacon (8 rashers), 400g organic dry-cured streaky bacon (10 rashers), 500g organic dry-cured bacon belly slab, 600g organic dry-cured gammon joint.

This premium collection includes back bacon, streaky bacon, bacon belly, and gammon, all hand-cured with natural sea salt, giving bacon that is less salty, more meaty, and far more flavourful than industrially produced alternatives. Our pigs live outdoors on organic pastures, producing pork with superior marbling and flavour. The dry-curing process draws out moisture naturally over ten days, concentrating flavour without injecting water, so the bacon does not shrink in the pan.

How to Cook: Fry the back and streaky bacon in a dry pan over medium heat for three to four minutes per side until golden and crisp. Roast the bacon belly at 180°C for 90 minutes until the skin is crackling. Simmer the gammon joint for two hours, then glaze with honey and mustard before roasting for 30 minutes.

Every cut is dry-cured by hand using only natural sea salt and a carefully balanced blend of organic herbs over a full ten days, turning each cut daily for even distribution — no water or artificial brines are ever injected.

Weight: 2.3 lbs.