We take our pork Bellies and cure in a traditional way by hand. They are then allowed to cure slowly for up to 2 weeks before being lightly smoked over our mix of Oak and Beech wood chippings before being air dried. Crisps up nicely in the pan as no added water!


We take our pork Bellies and cure in a traditional way by hand. They are then allowed to cure slowly for up to 2 weeks before being air dried for at least a week to give it is succulent meaty texture and the distinctive flavour. Crisps up nicely in the pan as no added water!


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