A real taste of bacon - The smoked pork belly is dry cured and smoked with oak wood. I use it in all my Polish dishes such as bigos, pea and ham soup, Breton beans, etc. It's perfect fried in a traditional English breakfast with eggs and toast.
The slabs of belly are cured in salt, pepper, curing salts, a mix of dried herbs and hung to dry to take on the wonderful taste and colour.
Size: approx (+ -) 300g vacuum packed