Back up to: Pigs and Process
Traditional Cold Smoker
At Bringing Home the Bacon we believe in traditional methods and great flavours, which is why we don't add any artificial flavours to our Smoked Dry Cured Bacon.
We use fine shavings of traditional oak in our own cold smoker, and allow the delicious natural smoke flavour to permeate the meat for 1 - 2 days. This results in scrummy smoked bacon without any nasties!