Every packet of bacon is as individual as you are. This is because we don't pump our meat full of water and mould into the ideal bacon shape,
after all, no pig is the same shape.
The traditional methods we use to create our bacon actively removes the moisture content from the product
leaving you with minimal shrinkage and virtually no water upon cooking.
Each lovingly made packet of our bacon is approximately 200g in weight, the amount of slices per pack will vary.
With all that effort that goes into producing outstanding bacon, it would be churlish for us to waste this on inferior pork.
We use superior welfare friendly, outdoor reared or free range, happy, healthy pigs. We source our pork from farmers based in East Anglia and South East England, and were highly impressed by their commitment to the welfare of their pigs.
Our Free Range pigs are fed with a highly nutritious creep and weaner diet for optimum health and happiness. Then with a carefully balanced diet including as much as 20% apple pulp from a local cider factory added to the cereal and protein to encourage appetite and enhance the flavour of the finished pork.
Our Outdoor Reared pigs are born, reared and grown outside in the Suffolk countryside, giving the pork a beautiful flavour. Our farmer has built an enviable reputation for quality, supplying pork from their farm to some of the most famous hotels and restaurants in the UK.
All of the ingredients in our cures are of the highest quality, we search high and low for herbs and spices that complement our recipes to make our bacon so very tasty.Remember, the spices are used to enhance the natural flavour of bacon, they are not used to disguise or obscure the flavour.
Only the finest, freshest herbs make it into our recipes. Some of which come from our very own garden. We believe, by sourcing the best possible ingredients we can, they enable our bacon to stand out from the crowd.
We make our bacon on site at Cure and Simple HQ, a former tractor shed that has been converted into a state of the art production facility.
All the pork is delivered to us on the farm, our dry cure mixtures are then applied by hand and it is left to rest for up to 12 days. This process extracts moisture from the loins, preventing any nasties growing on the meat, thus preserving it. It is then hung in our drying room to air for a further 12 days or so allowing the flavours to develop more, reducing the moisture content further.
Finally the cured loins are sliced up, packaged and delivered to your door. Simple