All of our bacon dry cured in the traditional way using our signiture blend of spices and then it is smoked over Hickory wood for up to 48 hours. 


Ingredients: Pork, salt, black pepper, szechuan pepper, Sidium Nitrite

Hickory Smoked Dry Cure Bacon (150 g)

Select bacon type

    © 2018 by Woodchurch Smokery