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.

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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.