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We cure all our own bacon using our own secret brine recipe and we still use the traditional wet cure method. All the cured loins are hung for six to seven days to remove any excess water so that you don't get any of the white frothy stuff when you cook it. We also do our own smoking using a mixture of Oak and Beechwood which give a light smoke flavour, not too strong.
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Copyright 2007, Priors Hall Farm, All rights reserved Terms & Conditions |
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