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Ships within 48 hours · Estimated delivery Aug 21 - Aug 26
signed & numbered by Laura Marling
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mildly garlicky flavour
shoulder & jowl from impeccable fre range pigs
plus 3 once unpacked
Dry Cured, Maple Smoked Streaky Bacon CHARCUTERIE signed & numbered by LauraMost of our bellies go to making farce for pts and pork pies but when the pigs are of a particularly high standard we save the bellies to be dry cured for five days in sugar, salt and spices and then gently cold smoke over maple for 24 hours. We let the bellies "equalise" for a week to develop and balance the flavours and then they are ready to slice. We don't always have it, but when we do it's worth snapping it up! 250 grams
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