Smoked English bacon is sliced quality pork loin with a small part of belly. Cured for 6 days in our special homemade brine, to perfection. Then slowly smoked for 4 hours in our time honoured tradition.
The smoking of bacon dates back to the Paleolithic Era. It is supposed that early humans would hang meat up to dry and out of the way of pests, thus accidentally becoming aware that meat that was stored in smoky areas acquired a different flavor, and was better preserved than meat that simply dried out. This process was later combined with pre-curing the food in salt or salty brine, resulting in a remarkably effective preservation process.
(Sold by the kilo in 500 gram packs)
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The Diner
Why not come and have some of your favorite home made food at The Diner? Great food, great atmosphere
