Prepared in the traditional way, slow cured and lean smoked slowly. It takesover 4 days to make properly
Free of phosphates and other chemicals. Low shrinkage because its not pumped with water to add weight. [Product Details...]
Made with a traditional recipe. A combination of the Back (Eye Rib Muscle ) and the belly, the most common bacon cut in Australia. Slow hot wood smoked to perfection without an over powering salt content, very tasty ! [Product Details...]
The best is made from the belly of the female pig. It is very popular in the U.S. It is slow cured and smoked with maple wood. It is great with many dishes as the higher fat content provides flavor. [Product Details...]
