Beef Sausages and Burgers   Hallsford Lamb Packs   Hallsford Online Shop   Lamb - Chops &Steaks   Lamb Roasts   Lamb Sausages and Burgers   Shorthorn Beef Packs   Shorthorn Beef: Roasts   Shorthorn Steak

Dry Cure Bacon & Hams Our Dry Cure bacon comes rare breed Saddleback Pigs. These grow slower than commercial varieties and as a result have much more flavour. All our bacon and hams are Dry Cured a process which involves using salt, salt petre and sugar to extract moisture from and cure the bacon. The end result is a bacon with great taste. You will also find our product is less salty than some other dry cure products.   Back Bacon 270gm £4.24 Back bacon is the loin from larger pigs. This is the leanest of the cuts. There are approximately 6-7 rashers in a pack. [Order] [Checkout]   Streaky Bacon 270g £3.24 This is from the belly of larger pigs. A very tasty mixture of lean and fat. There are approximately 7-8 rashers in a pack. [Order] [Checkout]   Ham 1.0 kg (Boned and Rolled) £13.50 Our dry cure ham is trimmed, boned and rolled. Because it is dry cured, we recommend soaking it for 12 hours in cold water before cooking. You will NOT find our Ham too salty compared to some Dry Cured products. [Order] [Checkout]   Ham 1.5kg (Boned and Rolled) £20.25 Our dry cure ham is trimmed, boned and rolled. Because it is dry cured, we recommend soaking it for 12 hours in cold water before cooking. You will NOT find our Ham too salty compared to some Dry Cured products. [Order] [Checkout]   Ham on the Bone. 2.2kg £20.90 This is cured on the bone. Because it is dry cured, we recommend soaking it for 12 hours in cold water before cooking. You will NOT find our Ham too salty compared to some Dry Cured products. [Order] [Checkout] WE DO NOT inject a brine solution into our bacon - EVER. This is common practice with supermarket bacon. This results in a white puddle in your frying pan. ie you are paying for a lot of injected water, not bacon. Supermarket DRY CURE. You will be horrifed to know that supermarkets now inject their DRY CURE bacon with a water/sugar/salt solution before then 'dry curing' it. They are still allowed to call this 'DRY CURE'!!