Sausage King Co.,Ltd.
Established sine 2005


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Code: BAC009

American Smoked Belly Bacon 500g

Availability: In stock


Quick Overview

American Smoked Dry Cured belly Bacon



Our Sausage King American bacon. Dry cured by hand using sea salt and unrefined brown sugar, it has a flavour that harks back to the “good old days” - and because no water goes into it when we make it, none will come oozing back out when you cook it! Available unsmoked or traditionally Cold smoked for a more intense flavour.


(We At Sausage king Think You Should Know What You Are Eating)


(Sausage King Dry Cured Bacon Is The Best)

(Commercial Brine Cured Bacon and water pumped Info Below)

Brine Cured Bacon and pumped with water to increase the weight and cut the cure process down by more than half,well this is how most bacon in made on a large scale and ends up on our supermarket shelfs and then into your frying pan,What happens when its cooked is that it will lose a lot of white foam/water when cooking and your bacon will shrink to half the size(You lose out)

Dry Cured Bacon will keep the size when cooked and have much better taste.


Water is added to bacon for one reason: to make more cash. It isn't just the added water that boosts profits, it's the time saved in the process. Making proper bacon, whether wet- or dry-cured, is a lengthy business. Gordon Streatfeild of the highly regarded Denhay Farms says their bacon spends 10 days in its dry salt cure and another 10 maturing. Chris Battle, Dry Cure Bacon Consultant to Cranwick plc, which supplies bacon to all the major UK supermarkets, uses a five-day cure followed by anything from a week to three weeks of maturing.

The industrial method for making bacon cuts the time down drastically. First the fresh pork is injected with brine, then it's placed in a vacuum tumbler for up to two hours to distribute the brine evenly. After that it's frozen for slicing: with all that extra water, it couldn't be sliced without freezing. Fresh pork turns into bacon in as little as two hours, and can be on supermarket shelves within days of slaughter.

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