Produced in Newburgh(Scotland) using traditional dry curing techniques. A mixture of natural salts and sugars are rubbed into the surface of the meat to allow natural absorption. This process can take up to 4 weeks. 6 rashes per pack.
Produced in Newburgh(Scotland) using traditional dry curing techniques. A mixture of natural salts and sugars are rubbed into the surface of the meat to allow natural absorption. This process can take up to 4 weeks. 6 rashes per pack.