Pastured NSW pork bacon: maple-cured, un-smoked, nitrite-free


Approximately 200 gm pack.

We 'dry' cure the pastured pork we source from NSW farms by salting with Australian sea salt and marinating with maple syrup. No smoking, no brining and no synthetic nitrites.

This product is fresh, not frozen, and needs to be cooked before eating.

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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