Dry-cured Collar Bacon

**Heritage rare breed pork | Pasture & woodland-raised | Nitrate-free **

Traditionally dry-cured collar bacon from woodland and pastured pigs. Cured using pink Himalayan salt, muscovado sugar, and a hint of juniper & nutmeg. No nitrates, no water. Maximum pork, no nasties or fillers, from pigs who've had happy lives roaming woods and pastures. What's not to love?

Why we like them Collar bacon comes from the shoulder, and so is much more flavourful, has fat marbled throughout rather than a cap, and is much leaner than other bacon. It cooks with no water leakage, has a rich deep flavour and satisfying aftertaste.

**About the pork ** Outdoor-reared heritage rare breed pigs, born and raised on our farm. Slow-grown for flavour, welfare, and regenerating soil and ecosystems. No shortcuts, no intensification, no BS: how pork used to be and should be again.

Good to know Made in small batches in our on-farm butchery. No added nitrates Suitable for freezing Weights may vary slightly as this is a natural product

Ingredients Pork - 98% Traditional cure - 2% (Himalayan pink salt, pure muscovado, juniper, nutmeg, crushed bay leaf) nitrate - 0% water - 0%