This bacon is made with native breed pedigree Gloucester Old Spot pork, farmed responsibly and free-range. Air-dried for three to five weeks and then cold smoked so that it takes on a deeper, more concentrated flavour.
Ingredients: Pork (98%), 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.