Our dry cure rashers are cured in the traditional way.
We select lean loins of fresh Irish pork and simply rub them with our own blend of juniper berries, pimento and coriander and then lay them in salt.
We do not add or inject water or use phosphates and definitely do not use any nitrates or nitrites. This means they have a slightly paler colour in the pack and in the pan but taste delicious – do not over cook!
