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Local pork dry cured for 10 days with Juniper, Garlic, Thyme and Brown sugar.
Made to a Traditional bacon recipe, less shrinkage & no white residue in the pan.
PLEASE NOTE: Before purchasing, please email mark@thewoodlandkitchen.co.uk to check availability.
Thank you a million times for providing such a delicious buffet for us yesterday - it all disappeared and was much commented upon by the family and in particular, the birthday girl. We had a really great day, which certainly wouldn’t have been the same without your wonderful food.