Every packet of bacon is as individual as you are. This is because we don't pump it full of water and mould our meat into the ideal bacon shape,
after all, every pig is different.
The traditional methods we use to create our bacon means we actively remove the moisture content from the end product leaving you with
minimal shrinkage and virtually no water upon cooking. Each lovingly made packet of our bacon contains an average of 8-10 slices which
are a minimum of 2mm thick, approximately 230-260g.
We have the following flavours available, which is a mixture of back and streaky, smoked and unsmoked. We also have some unusual but highly delicious flavours, which a great hit for all the family.
With all that effort that goes into producing outstanding bacon, it would be churlish for us to waste this on inferior pork.
We use superior welfare friendly, outdoor reared or free range, happy, healthy pigs that we think complement our cures and flavours. We source our pork from farmers based in East Anglia and South East England, that demonstrate their commitment to the welfare of their pigs.
Our Free Range pigs are fed with a highly nutritious creep and weaner diet to encourage growth and enhance gut condition for optimum health and happiness. Then with a carefully balanced diet including as much as 20% apple pulp from a local cider factory added to the cereal and protein to encourage appetite and enhance the flavour of the finished pork.
Our Outdoor Reared pigs are born, reared and grown outside in the Suffolk countryside, giving the pork a beautiful flavour. Our farmer has built an enviable reputation for quality, supplying pork from their farm to some of the most famous hotels and restaurants in the UK, and have even caught the eye of Delia Smith.
All of the ingredients in our cures are of the highest quality, we search high and low for herbs and spices that complement our recipes and makes our bacon so very tasty.Remember the spices are used to enhance the natural flavour of bacon, they are not used to disguise or obscure the flavour.
We use the finest fresh herbs when required, from our own Cure and Simple garden. We believe that this approach to sourcing the best possible ingredients enables our bacon to stand out from the crowd.
We make all of our bacon on site at the Cure and Simple HQ, a former tractor shed that has been converted into a state of the art production facility.
All the pork is delivered to us on the farm, our dry cure mixtures are then applied by hand and it is left to rest for up to 12 days. This process extracts moisture from the loins, preventing any nasties growing on the meat, thus preserving it. It is then hung in our drying room to air for a further 12 days or so allowing the flavours to develop more and reducing the moisture content further.
Finally the cured loins are sliced up, packaged and delivered to your door. Simple