Dukeshill’s Dry Cured Bacon is made without compromise to ensure that it has unsurpassed flavour and texture. We use traditional curing methods and don’t add any water when we make the bacon, and then we allow it to mature naturally over several days in our drying rooms. As a result, there’s no water waiting to come out as “white goo” when you cook it, and no annoying shrinkage, just melt-in-your-mouth bacon.