This is the third version of our new Bacon Range – which we are calling “Dry Cure” and “Black”, and which is featured on this page. This particular cut of Mangalitza is known as the Prime Rib, and this version has been dry cured for ten days. Those epicureans amongst you may know this as the “collar” bacon of old – but due to the size and conformation of the Mangalitza we refer to this area as the Prime Rib. The bacon has quite large areas of fat, giving the most amazing melt-in-the-mouth eating experience, full of juicy flavour.
The packs contain 200g min. and we’ve cut generous thick slices as usual. Don’t forget what the Top Chefs are saying! Michelin Star Chef Gareth Ward of Ynyshir Restaurant …….. “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!).