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Product Info
Large pork bellies are slowly dry-cured over 7 days, washed and then fridge-dried overnight to enhance the flavour. The result? Juicy, flavoursome, streaky bacon.
To cook: Grill or fry in a lightly oiled pan until your chosen crispiness is achieved.
Allergens: Nil
Ingredients: Skinned pork belly (96%) salt, sugar, E250 Sodium Nitrite
Storage: 30 days in a fridge or 6 months in the freezer.
