We dry cure free-range, outdoor-bred Pork Loin for a week to 10 days in a mixture of salts and sugar, during this process we add in a local award winning beer, Rutland Panther. We marinate the bacon in this dark beer for a couple of days before hanging up to dry before slicing.
Our beer bacon adds another dimension to our already deliciousback baconby infusing the outsides of the bacon you get the best of both worlds.
The fat on our Beer Bacon will render and turn crispy under the grill or in the frying pan. The lean meat crisps gently and becomes utterly delicious, ready for combining with Eggs to make the the best sandwich or the most wonderful full English Breakfast around.
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