Description �� Product Description Curraghview Farm’s Dry Cure Back Bacon is a premium cut crafted from rare breed, free-range pork, known for its rich marbling and deep flavor. Here’s what makes it special: Rare Breed Pork: Typically sourced from heritage breeds like Gloucester Old Spot or Saddleback, which are slow-reared for superior taste and texture. Traditional Dry Cure: The bacon is cured using a hand-rubbed blend of salt, sugar, and secret spices. No added water or nitrates—just pure, natural curing. Flavor Profile: Expect a savory, slightly sweet taste with a robust pork flavor. The fat layer adds richness without being greasy. Texture: Firm yet tender, with a ham-like consistency. It crisps beautifully when pan-fried and doesn’t release the white residue common in mass-produced bacon. Versatility: Ideal for breakfast sandwiches, full Irish breakfasts, or even wrapped around vegetables or chicken for added depth. �� Artisan Quality Producers like Hillstown Farm and Albert Matthews have won awards for similar dry-cured bacon, emphasizing the craftsmanship and care that goes into each slice
