Loins from free-range pigs are dry-cured with black pepper, coriander, and Maple syrup. The Maple syrup adds a little sweetness to the bacon which enhances the flavour of the pork. The sweetness is balanced by the citrus overtones of the coriander. The bacon is lightly smoked over beech wood.

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There is a distinctive aroma of maple syrup and the characteristic salty twang of bacon which does not dominate the flavour of the pork. The flavour of the maple syrup adds depth with a little sweetness. The smoke is delicate and in the background.