Puddledub bacon is cured for 2 weeks before being sliced and packed.
Our bacon is cured without any water, using a traditional method using only curing salts and a little sugar.
This dry curing process means our bacon does not shrink and there is little residue when cooked. There is no added water and we don't use anymore curing salt than we absolutely need to to ensure our bacon is cured properly.
Cured, cut and packed by hand to ensure a great quality product.
Sorry, no products reviews. Be the first to review this product using the form below.