Dry-Cured the Traditional way. This gives a fuller flavour and a slightly more meaty texture than the more modern methods of curing. It also ensures you don't get that 'white stuff' in the pan while cooking.
The rind and tail have also been removed for your convienience.
Please note: We use the best meat possible using the local farmers co-operation, bringing you the finest product in Yorkshire, if not England. Without compromise