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wiltshire Cure Back Bacon

Go gear up to bask the great taste of British Salary. Wiltshire Cure is our specialty, because we are the simply processor in the Usa using 300 years old process that involves application of common salt to the meat for ten to xiv days and the meat was stored in cold rooms. In the outset step, we take finest pork loins to cutting them in at to the lowest degree 1/8 inch back fatty to accept perfect "British Style Pork Loins".

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wiltshire Cure Back Bacon

Get ready to savor the not bad sense of taste of British Bacon. Wiltshire Cure is our specialty, considering we are the only processor in the Us using 300 years old procedure that involves awarding of salt to the meat for 10 to 14 days and the meat was stored in cold rooms. In the showtime step, we take finest pork loins to cut them in at to the lowest degree 1/viii inch back fat to have perfect "British Style Pork Loins".

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Enjoy Original Taste of "Wiltshire Cure" back bacon

Nosotros put finely cut pork loins in special curing solution. We utilise milder form of curing to avoid excessive consumption of salt. A useful "bacteria" in the brine solution plays a great role, because it carries the cure all through the loins to tender them and accurately pass on the flavour.

That is why nosotros claim that no one tin compete with our "Wiltshire Cure" back salary. Nosotros do not pump liquid in the bacon to accelerate the cure procedure. The whole procedure required iv to 7 days to complete, and we take our time to preserve nutritional values of our Back Bacon.

Our Back Salary is quite healthy, because it contains 70 percent less fat than ordinary Bacon and your frying pan will prove this also. Only a few slices will be plenty for your meal, because ours Back Bacon is gratis from grease and does not compress in the pan.

Additional Details

• Weight i lb.
• Gauge life is 3 weeks
• Use within 4 to 5 days after opening the pack
• All-time for home users
• Perfect for morning breakfasts and meals

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wiltshire Cure Dorsum Salary

Get fix to savor the groovy gustation of British Bacon. Wiltshire Cure is our specialty, because we are the simply processor in the USA using 300 years old process that involves awarding of common salt to the meat for 10 to 14 days and the meat was stored in cold rooms. In the first pace, we take finest pork loins to cut them in at least 1/viii inch back fat to take perfect "British Style Pork Loins".

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Source: https://williamspork.com/bacon-back-bacon-rashers/10-wiltshire-cure-back-bacon.bacon-sausages

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