Preparation of Back Bacon

Cutting pork loins and curing in Supacure Bacon and Ham Curing Salts @£9.18p per 1kg and vacuum packed in Embossed Vacuum Bags @£7.416p per 600mm.  Rinsed, dried, sliced and sliced into 200 x 300mm 130 micron extra thick Clear Vacuum Pouches @£0.1566p each or Red Gingham 200 x 300mm Vacuum Pouches @£0.08016p each and weighed/labelled @£0.014p each.  Total £1.60 sundries per pack.

Preparation costs @£0.9375p per pack (0.5 hours at hourly rate £15 per hour)