We love curing and smoking bacon and do it the traditional way. All our bacons are dry-cured to get the best flavour and smoked using real wood in our custom built smokers.
Bacon is typically cured either by injecting or soaking in brine (wet curing) or by using salt (dry curing). At Sloane’s, all our bacons are dry-cured. Dry-curing does not dilute the flavour of the meat with added waters and results in a more flavoursome bacon. It doesn’t shrink as much when cooked. After curing, some of our bacons are smoked, like our Hot Smoked Bacon, while others are ‘green’ (unsmoked), like our Dry Cured Streaky Bacon.
