We use natural casings for all our sausages These are hand linked in the traditional way, then hung in refrigerator until the sausages have dried and settled, allowing the seasoning time to infuse the pork.
Back Bacon - 500gm
Collar
Smoked Bacon
Streaky Bacon
Back Bacon
DRY CURED BACON
There's bacon and then there's our bacon. Dry cured and air dried, and because there's no water added, there will be no water oozing out whilst it's cooking.