How’s it made?, well that’s partly a secret. Bramblebee Farm dry cure all their bacons in house using their special blend of curing salts and a little sugar and secrets. We can tell you it's traditionally cured bacon! Bramblebee Farm rub these into the bacon. rubbing. re-curing and draining the fluids from the bacon every day. Once the curing time has finished, they rinse and hang to dry - it gets better with age. Then it’s ready to slice, not thin slices but good slices, so as you can see a lot of work goes in to curing their bacon. Paul likes his cooked in the frying pan where it doesn’t disappear or produce loads of that white substance, then either as a bacon buttie or as a part of your Bramblebee fry up. Paul at Bramblebee Farm breeds Old Spots pigs and they are all raised outdoors for their entire lives in family groups. It’s a small friendly herd just a dozen or so sows and 1 or 2 boars.  These slow-growing Gloucester Old Spots thrive on low protein feed and homegrown vegetables that otherwise would be wasted, enjoying a happy outdoor life for nearly 12 months longer than a commercial pig. Bramblebee Farm Old Spot Pork is tasty and a great representation of how pork used to taste, full of mouth-watering flavours.