Meat: Free Range out door reared Gloucester Old Spot Pork

Cut: Boneless Pork Belly

Method: The pork belly is boned out and cured in our blend of salt, sugar, freshly cracked black pepper, juniper berries and fresh thyme for two weeks. It is then hung to air dry and mature for approximately two months. We also have a smoked version, that is cured and hung in the same way but also smoked for several hours to give it a delicious flavour.

Ingredients: Pork, Salt, Sugar, Black Pepper, Juniper Berries, Thyme, Cure (3%) [Salt, Sugar, Preservatives (E250, E251),Yeast Extract, Antioxidant (E301)]

Sizes Available: 250g and 500g (all sold whole and unsliced)