Dry Cured, Maple Smoked Streaky Bacon CHARCUTERIE Croutes come Vacuum packed and

Croutes come Vacuum packed and have a minimum shelf life of 12 days

signed & numbered by Laura Marling

This print is a tribute the terrine that started my love of French charcuterie

shoulder & jowl from impeccable fre range pigs

Dry Cured, Maple Smoked Streaky Bacon CHARCUTERIE Croutes come Vacuum packed andMost of our bellies go to making farce for pts and pork pies but when the pigs are of a particularly high standard we save the bellies to be dry cured for five days in sugar, salt and spices and then gently cold smoke over maple for 24 hours. We let the bellies "equalise" for a week to develop and balance the flavours and then they are ready to slice. We don't always have it, but when we do it's worth snapping it up! 250 grams