Smoked Farmhouse Cooking Bacon

From our larger pigs, we reserve the bellies for a traditional farmhouse cooking bacon. In the style of a smoked Alsace belly, the bellies have been salted before being smoked for 5 days and then hung for a week. Made with the rind on, this bacon is designed to be used as a larder staple for cooking with. Ideal for chunking bits off as and when needed for soups, braises and stews. Will almost last indefinitely, just getting slightly saltier over time. Sent as a whole chunk and best kept as so until needed. (250g)