Puddledub bacon is cured for 2 weeks before being sliced and packed.
Our bacon is dry cured without immersing in water, as supermarkets tend to do, which means you get very little shrinkage when you cook your Puddledub bacon.
We use a traditional method using only curing salts and a little sugar 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. Also suitable for home freezing.
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