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Black Strap Bacon

Loins from free-range pigs are dry-cured with black pepper, coriander, and Blackstrap Molasses. The Blackstrap Molasses gives the bacon a dark colour and a rich flavour. It does give a little sweetness to the bacon but it has a lower sugar content than other sugar cane products so the sweetness is balanced by the citrus overtones of the coriander. The bacon is then lightly smoked over beechwood.

When it is cooking there is a rich aroma of bacon with the unmistakable scent of the molasses;  the flavour is rich and tangy with a hint of the smoke in the background.

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