They make their bacon on site at Cure and Simple HQ, a former tractor shed that has been adapted into a state of the art production facility. All the pork is delivered to them on the farm, their dry cure mixtures are then applied by hand and it is left to rest for up to 12 days. This process extracts moisture from the loins, preventing any nasties growing on the meat, thus preserving it. It is then hung in their drying room to air for a further 12 days or so allowing the flavours to develop more, reducing the moisture satisfied further. Every packet of bacon is as individual as you are. This is because they don't pump their meat full of water and mould into the ideal bacon shape, after all, no pig is the same shape. The traditional methods they use to create our bacon actively removes the moisture content from the product leaving you with minimal shrinkage and virtually no water upon cooking.Each lovingly made packet of their bacon is approximately 200g in weight, the amount of slices per pack will vary.