Description
Owing to demand of our Nitrate-Free range of bacon being so successful, (to the point we can’t always keep up with it!) we have been able to source, and offer, this alternative, which we have to say is very good quality bacon, but unfortunately is not Nitrate-Free or organically pastured all year round.
Free-range Wiltshire Cure Back Bacon is a classic cut from the loin of the back of the pig. These are pigs that roam free, part of the year, eating a high proportion of pasture and forage crops, as well as home-grown grain, yoghurt, beer and cider yeast which is milled at the farm where they are raised. This provides a well-balanced diet for the pigs, free from artificial hormones, growth promoters or routine antibiotics.
A Pigs life…
The pigs are born and reared on the farm, and spend their Summers outside in pasture, but then come in for Winter into deep-litter barns. The Large White and Landrace pigs have insufficient skin pigmentation or layers of fat to be comfortable in harsh temperatures. They have good fat content without compromising on flavour.
The pigs are fully processed on-site which means they go through a minimal amount of stress. We retain control over the whole process of curing and packaging as well.
The pork is immersed in brine (a salt and saltpetre solution containing salt tolerant bacteria) for 3 to 4 days, it is then stacked in a cool cellar for 2 weeks to mature. We follow a traditional Wiltshire Cure method which means no water is added to the bacon. This allows the bacon to “sizzle” in the pan instead of shrivel.
After salt is added, the only ingredient needed is time. It takes three weeks to cure this bacon, making ‘time’ an important part of this process, to ensure that you receive quality bacon that is full of flavour and succulence.
This product is suitable for:
Your Best Source of High- Quality, Nutrient Rich Meats
About Primal Meats
We aim to offer you nutrient dense meat from Farms who rear their animals to very high standards of welfare and manage their land in harmony with nature.
Our meats are perfect for those following diets based on ancestral wisdom as they are as close as possible to meats from the wild.
The beef, lamb, mutton and hogget are 100% grass fed and carry the “Pasture for life” logo, providing reassurance of nutrient quality and traceability amongst a world of misleading “grass fed meat” products. We offer certified organic or free-range chicken and our pork is free range, pasture reared (not just outdoor bred) and sourced from the highest quality farms we can find. Our wild game comes from estates across Scotland, the North of England and the Forest of Dean in Gloucestershire.
Concerned about fat or red meat?
Watch the amazing Chris Kresser talk about this.
Watch this Cardiologist talk about how we ended up demonising saturated fat.
Caroline is a ‘Certified Primal Blueprint Expert’ and although we can’t comment on individual cases or offer any professional advice directly we generally advocate an ancestral health approach to diet and wellness. All comments regarding health are based on a picture built up over years of researching scientific literature and working with leading experts in the field of nutrition. By way of a reference for these comments, we have compiled a pinterest board with a range of research and informative articles on the subject. Enjoy.
Pinterest Link:
https://uk.pinterest.com/primalweb/primal-meats-grass-fed-meat-claims/
View our full bacon, sausages and burger range here.
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