Dry cured and lean. Full of flavour with great marbling through the muscle with this shoulder cut.
Puddledub bacon is cured for 2 weeks before being sliced and packed, it is cured without any water, using a traditional method of curing salts and a little sugar.
This dry curing process means the bacon does not shrink and there is little residue when cooked. There is no added water and they don't use anymore curing salt than is absolutely needed to ensure the bacon is cured properly. The smoked bacon is cold smoked in an on-site smoker using oak and beechwood chippings.
No artificial flavouring is used in the smoking process
Approx 200g pack of Smoked Shoulder bacon.