Smoked Streaky Bacon (250g)

Most of our bellies go to making farce for pâtés 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 smoked over beech 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!