The secret ingredient here is black treacle, giving this bacon a deep smokey and sweet flavour. Made with native breed pedigree Gloucester Old Spot pork that is farmed responsibly and free-range, this bacon is air-dried for 28 days and then cold-smoked.
Ingredients: Pork (98%), black treacle, salt, sugar, pepper, juniper, bay, sodium nitirite.
London Smoke & Cure was started in 2015 by Ross Mitchell, who is now joined by a small team of artisan smokers, curers and innovators. Based in a former stable block off Streatham High Road, the craftsmanship of their products is immediately evident.