It is Owton’s philosophy to create quality products that are the best they can be. Owton’s have worked with our butchers to perfect our own dry cured bacon.
The difference between Owton’s bacon and others found on the market is the length of time the product is cured for.
We have developed a 30 day cure which allows the full bacon flavour to develop. The bacon can become over salty with time but with the addition of sugar to counter balance the salt we are left with a rich flavour. We do not add any water and the finished product hung to dry for a minimum of 24 hours. Once hung the bacon is sliced thickly and packed.