Dry Cured Streaky Bacon

To make our dry cure streaky bacon we use pork bellies from locally sourced Gloucester Old spot or Saddleback breed pigs. The bellies are trimmed and prepared ready for the dry cure to be added by hand. We then leave the bellies to cure for a minimum of two weeks, turning them over at regular intervals. What your left with is the most delicious streaky bacon, full of flavour from the rare breed pork and secret recipe cure.
Streaky bacon works great on a bacon sandwich but it comes into it’s own when used as an ingredient in a multitude of dishes. Our personal favourite is to use this bacon in a spaghetti carbonara.