Gazegill's Organic Smoked Nitrate Free Traditioanlly Cured Bacon is smoked by their butchers at Gazegill Organic Farm for a total of 8 hours, using untreated oak wood clippings for an amazing smoky flavour.  Back bacon cut from the rib end of loin and dry cured using their traditional recipe. The organic loin is from their rare breed organic Oxford Sandy and Black pigs, outdoor reared and slowly grown for a full flavour. The streaky is taken from the belly and is a versatile cut for use in many recipes. Gazegill's nitrate free bacon directly from their organic rare breed pork that is cured to a recipe found in the farm archives, traditional and nitrate free cured using sea salt and organic molasses… Most bacon today is brine injected producing a rapid cure where a lot of moisture is retained and this is evident during cooking, with this nitrate free home cure they use sea salt and molasses to draw the moisture for up to 2 weeks, then wash and hang the chosen cut to dry for a further 10 days, this process gives a stunning dry cured bacon which is how bacon should taste. Taken from Gazegill's herd of rare breed Oxford Sandy and Black pigs, outdoor reared and free to roam their extensive outdoor pig pens the pigs can explore natural behaviour whilst foraging for goodies in the ground, this enhances the flavour of the pork and ultimately the Nitrate Free Traditional Home Dry Cured Back Bacon. Warm crusty bread, bacon with melting butter, think about that without your mouth watering…