Following the launch of two new Mangalitza Products – which we are calling “Dry Cure” and “Black”, we are delighted to announce that the Dry Cure Bacon has collected no less than 3 Gold Stars at the Great Taste Awards! Considering that puts our Bacon in the top 200 products out of 12,000, we think you should give it a try!! We use Mangalitza loin and dry cure it for 10 days – producing what Michelin Star Chef Gareth Ward of Ynyshir Restaurant called …….. “Some of THE best bacon I have ever had” ……….and Mike Church, Executive Chef at Ty’n Rhos Country House Hotel was quite lost for words ….”It’s insane” he said (with the odd expletive mixed in!).
The fat that edges this bacon is in no small way responsible for the delicious full flavour and tenderness of this stunning product. The packs contain 200g min. and we’ve cut generous thick slices.
This really would make an amazing treat for your family and guests and if you combine the bacon with our lovely Mangalitza Sausages and Black Pudding, you will surely produce the Best Breakfast in the Whole World!!!