Dry Cured Bacon 200g
Bacon, how it should be. Our pork bellies are not pumped with brine like commercial bacon so lose mass as they are cured rather than gain it. Thinly sliced, it crisps up beautifully in a pan or BBQ – no broiling in excess water with this stuff.
We dry cure pork belly in salt, brown sugar and Wildbrumby Gin botanicals for at least 12 days, then smoke them using Alpine Ash that we source from near our property. Sliced bacon is tinted with flecks of Juniper, native pepper berry and other Gin ingredients.
For best results we recommend cooking over wood fire at above 1500m (but great results can be obtained at lower elevations). Pair our bacon with some free range eggs for the perfect breakfast or toss crispy pieces through your favourite pasta.
200 grams
Bacon, how it should be. Our pork bellies are not pumped with brine like commercial bacon so lose mass as they are cured rather than gain it. Thinly sliced, it crisps up beautifully in a pan or BBQ – no broiling in excess water with this stuff.
We dry cure pork belly in salt, brown sugar and Wildbrumby Gin botanicals for at least 12 days, then smoke them using Alpine Ash that we source from near our property. Sliced bacon is tinted with flecks of Juniper, native pepper berry and other Gin ingredients.
For best results we recommend cooking over wood fire at above 1500m (but great results can be obtained at lower elevations). Pair our bacon with some free range eggs for the perfect breakfast or toss crispy pieces through your favourite pasta.
200 grams
Bacon, how it should be. Our pork bellies are not pumped with brine like commercial bacon so lose mass as they are cured rather than gain it. Thinly sliced, it crisps up beautifully in a pan or BBQ – no broiling in excess water with this stuff.
We dry cure pork belly in salt, brown sugar and Wildbrumby Gin botanicals for at least 12 days, then smoke them using Alpine Ash that we source from near our property. Sliced bacon is tinted with flecks of Juniper, native pepper berry and other Gin ingredients.
For best results we recommend cooking over wood fire at above 1500m (but great results can be obtained at lower elevations). Pair our bacon with some free range eggs for the perfect breakfast or toss crispy pieces through your favourite pasta.
200 grams
