Our bacon tastes like bacon used to. There's no secret to it, just a few things done properly from the paddock on.
It starts with the pigs
Our pigs are born in the paddock and live outside all year. They eat certified organic grower feed, organic apple pulp from Stanthorpe, waste fruit and veg when it's going, and whatever they root up for themselves. We run older breeds that do well outdoors and put down proper fat, and good fat is most of what makes bacon taste right.
Dry-cured and smoked
Our butcher in Tenterfield dry-cures and smokes our bacon for us. Dry curing means the pork is rubbed with the cure and left to take its time, rather than being injected with brine to bulk it up. Dry-cured bacon stays firm, doesn't leave a puddle of white water in the pan, and crisps the way it should.
What we have
- Middle bacon, with the eye of loin and the streaky belly, plain or Pepper Kissed
- Shoulder bacon, leaner rashers, plain or Pepper Kissed
- A 2 kg bacon mix box for the freezer, and bacon bones for soup
Everything is vacuum-packed and frozen, and collected at your pickup stop on a run day.
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