Smoked Dry Cured Back Bacon Denhay
This award winning dry cured bacon is made using only British outdoor bred pork. Denhay cure it by hand with sea salt and then allow the pork to mature slowly before slicing, resulting in wonderfully full flavoured and succulent rashers of bacon.
The Denhay cure
The Denhay dry curing technique involves a unique mixture of dry sea salt, nitrite and Vitamin C massaged into the pork loins and bellies which are then cured for between two and three weeks.
Once cured, the bacon is ‘fresh sliced’ and then layered in the pack so all the slices can be seen and easily lifted. Some bacons are frozen solid and pressed into shape before slicing; Denhay believe that freezing contributes harms the flavour and texture of the bacon so they simply never do it.
For ingredients and allergens, see product information below.
What's in this collection
Pork Loin (97%), Sea Salt, Sodium Nitrite (Preservative), Ascorbic Acid (Antioxidant).
Keep refrigerated below 5°C. Use within 3 days of opening.
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