Something a little different! Back bacon with a twist – it’s cured in black treacle and Suffolk beer. What a fantastic idea, and a great flavour, slightly sweet!
c. 35 rashers to the kg, or 16 to the lbs
We like to get our pork from Chris Schwier, who runs a small family farm just on the Norfolk side of the Suffolk boarder. He has an outdoor herd of Large Whites crossed Duroc, which is looked after by a small team and finished in strawed barns for consistency. Bramfield Meats, who do all our butchery logistics, also use these pigs for their range of cured products. We feel this echoes the quality and prestige Chris’ pigs provide.