8 rashers of our black treale and ale bacon.
 
This bacon is dry cured using the collar of the pig which comes from the shoulder.
 
It is cured using a sweetcure salt, peppercorns, fennel seeds, coriander, thyme, garlic powder, black treacle and a dark ale.
 
It's a mouthwatering melt in the mouth bacon and ideal for something a little bit different for a bacon buttie.