Ripon Cathedral Porter Cured Bacon Rashers

Our dry cured free range porter cured back bacon is as bacon should be. Named in homage to the Cathedral of Ripon, the focal point of our city, we use whole cuts of rare breed cross free range British pork to give a much deeper, more intense flavour.

The muscles have a fermentation culture added to them at the time of dry curing. The fermenting culture activates preserving enzymes and amino acids in the meat deepening the flavour profile even further. The cultures will react naturally with the sugars in the meat to create a milder, sweeter tasting bacon. The loins are then immersed in rich bath of Hambleton Nightmare Porter for a minimum of 2 days allowing the sugars, yeasts & hops to soak into the fermented loins. The muscles are then matured and dried for approx 5 days to ensure there is very little moisture left in the meat. This gives a much crisper slice.

The loins are then packed away in whole pieces ready for slicing to order into exactly the right thickness. All our smoked bacons are smoked overnight using chips from English Applewood to give a very gentle and balanced smoke flavour without any bitterness. The whole process takes approx 2 weeks from beginning to end. Producing quality like this is never a rushed process.