Premium English Smoked Back Bacon 200g Packs

Sausage King's high-quality smoked bacon that is dry-cured and hickory cold-smoked. This means that the bacon is cured using a dry mixture of salt and other seasonings, rather than being pumped with water or other liquid, which allows it to retain more of its natural flavour. The bacon is also cold-smoked with hickory wood, which gives it a distinctive smoky flavour. Overall, this combination of dry curing and cold smoking results in high-quality bacon that is flavorful and delicious. Sausage King thinks it's important for you to know what you're eating, and they believe that their dry-cured bacon is the best. In contrast, commercial brine-cured bacon is pumped with water to increase its weight and to cut the curing process down by more than half. This is how most bacon is made on a large scale and ends up on supermarket shelves. When cooked, it will lose a lot of white foam/water and shrink to half the size, which means you lose out. Water is added to bacon for one reason: to make more cash. The industrial method for making bacon involves injecting fresh pork with brine, placing it in a vacuum tumbler for up to two hours to distribute the brine evenly, and then freezing it for slicing. Fresh pork can turn into bacon in as little as two hours and can be on supermarket shelves within days of slaughter. In contrast, proper bacon, whether wet- or dry-cured, takes much longer to make and mature.