Hard Salt Bacon


A traditional product in every sense of the word. “Hairy Bacon” was the staple diet of older generations. When the pig was slaughtered in the homestead, black pudding and hard salt bacon were the main recipes.
The hairy bacon was cured in the barrel for four weeks then hung from the roof of the kitchen where it yellowed with age and from the smoke of the turf fire.

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TraditionalĀ fareĀ also known as “Hairy Bacon”.