We cure our bacon traditionally, using the same high welfare pork loins we sell in our counters. We dry cure it with a hand mixed recipe of sugar and a small amount of curing salt, hang it for a number of weeks before either smoking it or drying it further. Short back bacon is taken from the rear of the back with a large eye of meat and layer of fat just under the rind, which we leave on, the old fashioned way. Don't be afraid to cook your bacon with the fat on as this is where the flavour is. You can always trim it off afterwards. There's nothing quite like a proper crispy sandwich in squishy white bread. The ultimate treat.