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Fromage De Tête
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salt and spices and then gently cold smoked over beech for 24 hours
signed & numbered by Laura Marling
Dry Cured, Maple Smoked Streaky Bacon CHARCUTERIE Fromage De TêteMost of our bellies go to making farce for pts and pork pies but when the pigs are of a particularly high standard we save the bellies to be dry cured for five days in sugar, salt and spices and then gently cold smoke over maple for 24 hours. We let the bellies "equalise" for a week to develop and balance the flavours and then they are ready to slice. We don't always have it, but when we do it's worth snapping it up! 250 grams
