DukesHill’s Dry Cured Middle Bacon is cut a little thicker than our other types of bacon and being rind-on, it has a good layer of fat.  This is arguably our most flavoursome bacon  and makes for the perfect bacon sandwich. Traditionally dry cured by hand with a mixture of salt and unrefined brown sugar, the flitches of bacon are rubbed with salt and sugar every day before being hung to dry naturally in our drying rooms. During this time the meat becomes darker and firmer as the meat cures and dries, resulting in the most delicious bacon.  We only use high welfare outdoor bred British Pork and work closely with our suppliers and farmers to ensure that our pigs live happy lives. We don’t add any water when we make our bacon, meaning there will be no water (or 'white goo') waiting to come out when you cook it and no shrinkage. This is simply proper British melt-in-your-mouth bacon. Minimum of 5 rashers per pack.