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Curious Pig Dry Cure Bacon

Artisan Nose to Tail Butchery

We take pride in our unique dry cure process that meticulously infuses each cut with rich, savory tastes. Our commitment to ethical farming practices means that every piece of bacon comes from outdoor-reared pork, ensuring that our animals live in natural, healthy environments. This dedication not only respects the well-being of our pigs but also enhances the flavor of our bacon, creating a difference you can taste in every bite. Unlike general commercial bacon the dry curing process means there is no added water, so minimal shrinkage when cooking, more flavour and no unsightly white gunk

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choosing your steak size

Depending on the type of steak these are the sizes we recommend based on appetite. Standard would be a typical restaurant size and red would be our choice.

Fillet

4oz small 

6oz standard

7oz medium

8oz large

10oz extra large

Sirloin or Ribeye

6oz sandwich

7oz medium

8oz standard

10oz large

12oz extra large

Rump

6oz small

7oz medium

8oz standard

10oz large

12oz extra large

16oz huge