Collection: Salt Cured

Our bacon and gammons are cured in salts (3%) with a tiny portion of preservative (0.6%).  No added water.  Our back bacon is cured loin rind on and with a natural layer of fat from longer grown pork.  The gammons are rolled legs without rind sold as steaks for frying or grilling and joints for boiling/baking to make ham.  We also offer collar bacon made from cured shoulder which is more marbled with fat and flavourful.  If you want sweet-cure (with added sugar) or special-cure (with bay leaves, juniper berries etc) please contact store@graig.wales and we try to accommodate you.