Following the launch of two new Mangalitza Bacon Products – which we are calling “Dry Cure” and “Black” (which is featured below), we have now produced a Mangalitza “SIlver”. Using the equivalent of the cuts known as silverside and topside in beef, but from the leg of the Mangalitza, we still dry cure for 10 days – and are excited by the results we are getting! As with all of the cuts on these amazing pigs, we can really be adventurous and go where no bacon makers have gone before!!
There is still fat edging this bacon, and running through it, which 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 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!).