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Our dry-cured Free Range back bacon is as Bacon should be. We use whole cuts of free-range Irish pork which gives a much deeper, more intense flavour. The fermenting culture activates preserving enzymes & amino acids in the meat deepening the flavour profile even further. The cultures will react naturally with the sugars in the meat to create a milder, sweeter tasting bacon. Using whole cured muscles which are then matured and dried for approx 3 days to ensure there is very little moisture left in the meat. This gives a much crisper slice. Our free-range pork is sourced from Irish farms with the highest standards of animal welfare. It is a lovely lean cut full of flavour.