Dry cured farmhouse bacon, cut thickly, is food that puts top restaurants to shame & it's easy for smallholders to make at home

Hugh and Fiona have been curing & smoking their own bacon for years. It’s something to try with great caution, because after tasting it, they couldn’t go back to shop bought bacon!

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IS IT WORTH THE EFFORT?

Over the years we’ve tried our hand and many cottage crafts in our quest to increase our self-sufficiency. Some have proved time consuming and unsatisfactory; some produce a great result but are a lot of work. Bacon making falls into a third category of things that don’t take much work and produce a fantastic end product. It’s something that we have never stopped doing since our first attempt. It requires very little effort, does not need a big upfront investment and can be done just a couple of times a year to produce enough bacon to keep us fed. It’s something that we strongly recommend that new smallholders try.

AN OUNCE OF PREVENTION IS WORTH A POUND OF CURE