Lardons from our herd of organic rare-breed pigs here at Gazegill Organics dry cured loin from our organic pork.
The lardons are cut from the end of the loin that peters out after we have sliced the bacon rashers. Back bacon is cut from the rib end of loin and dry cured using our traditional recipe. The organic loin is from our rare breed organic Oxford Sandy and Black pigs, outdoor reared and slowly grown for a full flavour. The streaky is taken from the belly and is a versatile cut for use in many recipes. Our nitrate free bacon directly from our organic rare breed pork that is cured to a recipe found in the farm archives, traditional and nitrate free cured using sea salt and organic molasses
Most bacon today is brine injected producing a rapid cure where a lot of moisture is retained and this is evident during cooking, with our nitrate free home cure we use sea salt and molasses to draw the moisture for up to 2 weeks, we then wash and hang our chosen cut to dry for a further 10 days, this process gives us a stunning dry cured bacon which is how bacon should taste.
Taken from our herd of rare breed Oxford Sandy and Black pigs, outdoor reared and free to roam our extensive outdoor pig pens our pigs can explore natural behaviour whilst foraging for goodies in the ground, this enhances the flavour of our pork and ultimately our Nitrate Free Traditional Home Dry Cured Back Bacon.
