Cure Deli’s back bacon is made by hand, in the age-old tradition, from free range pork, which is why it tastes so good. This process takes far longer than the mechanically brined and liquid smoked commercial stuff. The guys at Cure Deli take fresh cuts and rub them with a homemade dry mix, and then leave it to cure in its own time. When this is done the excess cure is wiped off, and the bacon is hung to dry before being slowly cold smoked until ready. Finally, it is chilled, cut, and hand-packed
Ingredients: Free range pork, salt, sugar, curing salt.