Description
Dry-cured, smoked bacon lardons. One of our bestsellers. Puddledub bacon is cured for 2 weeks before being sliced and packed.
Our bacon is dry-cured without water, using a traditional method of curing salts and a little sugar. This dry curing process means our bacon does not shrink and there is very little residue when cooked. There is no added water and we don’t use any more curing salt than we absolutely need to ensure our bacon is cured properly.
Suitable for freezing. Also available unsmoked.
All our Specially Selected Pork comes from animals which are born, reared and processed in Scotland. Scotch Quality Assured meat also means that the animals the meat has come from have been raised to the highest welfare standards. The Scottish SPCA independently inspects farms to ensure these standards are being maintained.
