Dry Cure Bacon Loin



Dry curing involves a salting technique where the curing ingredients are rubbed on the outside of the pork and left mature/cure over a number of days. The resulting product is smaller in size as the salt that has been rubbed onto the pork has drawn the water out of the loin. The dry cure bacon’s flavour is greatly enhanced and the meat is a lot firmer.

1lb feeds 3 people

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We use free range Killavullen pork loins when producing our bacon. Dry cure bacon is cooked exactly the same way as regular wet cure bacon.

Simply place the bacon joint in a saucepan and cover with cold water. Bring the water to the boil. As soon as the water starts to bubble reduce the heat.

Simmer at the lowest heat for 80 minutes. Test the bacon is soft by putting a fork into it. Remove from the water and carve.

If you would like to honey roast the joint, once it is boiled and rested on a plate gently pat with a paper towel.
Criss cross a sharp knife across the fat to imprint a diamond shape. Place a clove into each diamond centre (optional).

Mix 3 tablespoons of honey, one tablespoon English mustard and one tablespoon of brown sugar together.
Spoon the honey glaze mixture over the bacon joint. If the bacon is too wet the glaze will slide off the joint.
Roast for 20-25 minutes in an oven at 200c. Keep spooning while glazing the joint.

The bacon is already cooked you are just adding a sweet flavour to the outside so you can use your own discretion when to remove bacon from oven.
It should look crispy and brown.

1lb feeds 3 people