Dry Cure Bacon Loin


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Dry curing involves a salting technique where the curing ingredients are rubbed on the outside of the pork and left mature/cure over a number of days. The resulting product is smaller in size as the salt that has been rubbed onto the pork has drawn the water out of the loin. The dry cure bacon’s flavour is greatly enhanced and the meat is a lot firmer.

1lb feeds 3 people

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