Delicious local pork with the rind trimmed off, rubbed and dry cured, typically for 12 days before being smoked overnight over oak chippings with a little bit of beech wood. It’s cut good and proper, like the old days, nice and thick. The only way to have a bacon sarnie or fried breakfast.
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.