Recipes : |
Why not try some of our traditional recipie ideas. |
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Products : |
View our extensive range of pork and bacon products, from traditional, free range to organic. |
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PRODUCING BACON :
Bacon is made from fresh pork which has been cured (preserved with salt) so that it will keep for longer. There are two main methods of curing:
Dry Cure. Dry curing is the traditional method of curing bacon, where salt is used to preserve the bacon. We use a traditional family method of dry curing where the bacon is hand rubbed with sea salt to deliver the true taste of old fashioned bacon – succulent, full-flavoured and melt-in-the-mouth.
Wet-cure. Wet curing means to immerse in liquid brine for 3 to 4 days. This is a much milder form of curing, and the meat is cured in the brine under refrigeration. As meat keeps fresh longer at lower temperatures this type of curing does not require so much salt.
Smoked. Smoking is a process by which bacon is flavoured. At Oliver Carty we smoke our bacon using a variety of traditional methods for example we have a beechwood or oak smoke, each wood gives its own distinctive yet subtle flavour to our bacon products.