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.
Gill Owton says
“I had vivid memories as a child of watching my father cure bacon and bath chaps for the Butchers Shop that he ran. He took a great deal of trouble over the process and produced an amazing product.
I decided that I would replicate the process here. As with any product you have to start with quality ingredients, add them together in the right way and allow to cure for long enough that theflavours can penetrate and you will be left with a great end result”.
Try them today!!