We make our own bacon using Gloucester Old Spot, a rare breed pig, from Sudeley Hill Farm, Winchcombe.
These sides of pork (loin and belly) have been dry cured in our own special curing salt for 6 days, are now hanging in the cold well-ventilated air of our garage to loose some moisture and dry out a little.
These sides of pork (loin and belly) have been dry cured in our own special curing salt for 6 days, are now hanging in the cold well-ventilated air of our garage to loose some moisture and dry out a little.
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| 'Green' bacon, fresh from the dry-cure, hanging out to dry and mature |
