Cold Smoked Collar Bacon

A must-try traditional treat from Fruit Pig, their cold smoked collar bacon is produced using a ribeye cut of pork, creating a beautifully succulent end product with fine curves of intra-muscular fat that flavours the meat as it is cooked.. The meat is then slow cured for around 10 days, before washing and drying. The cold smoking process delivers a deeper flavour, and preserves the natural taste of the pork.