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Most cured pork is brined and hot smoked. This traditional dry cured bacon is packed in salt and herbs to draw out moisture and infuse flavour resulting in a denser, drier product. Cured and cold smoked by Pialligo for up to 17 hours in their smokehouse outside Canberra.

Approximately 200 gm pack. Dry cured and cold smoked bacon made from the pasture-raised pigs we source from NSW farms. 

This product is fresh, not frozen.

The Producers
We buy whole bodies of a range of different sized pigs on a rotating basis from a number of farms - from big baconers through to suckling pigs. Most available cuts come from porker pigs which are about 50-65 kg that are 5-7 months old. The pork we source is:

  • packed with the farm and breed clearly labelled;
  • hormone and antibiotic-free;
  • entirely free ranging on chemical-free pasture;
  • a mix of breeds including Berkshire, Landrace, Large White, English Large Black, Duroc, Wessex Saddleback and Tamworth;
  • from NSW farms.

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