May 19th, 2017
Smoked Produce – London Smoke and Cure Ross says “In this weeks ‘behind-the-scenes’ look at how we make our product we’re revealing how exactly we make such tasty bacon. In our mind there’s two types of bacon – at one end of the scale there’s that danish stuff you buy in the super market. We’ve all had it – it’s pretty cheap, fairly salty, low in flavour and when you cook it you get that bubbly white liquid come up as all the water they’ve injected in it leaches out. Hey listen, don’t feel guilty, most of the country is guzzling it down, you’re in good company. Then, at the other end of the scale, you’ve got your traditional, dry cured bacon. It takes a good while to make and its packed full of flavour. It’s likely to be much better for you and the salt quality will be higher and nitrates lower. Anyway, that’s the type of bacon we make.