Traditionally dry cured for 3 weeks and then smoked on the premises, using the finest cherrywood contains no added water.

We use a “cold smoking” process which imparts an excellent deep flavour to the cured meat.  They are cold smoked for four to six hours. This allows the cherry wood smoke to impart that extra richness and depth of flavour.


Individual product weight and price may vary per item.

Smoked Cherry Wood Back Bacon

9.45 Kilograms