
I have found a farmyard butcher, registered and legal. The meat is laid in brine for three weeks and then hung to dry in the cooler for a week. There are are no forced water or salt injections used. This makes the bacon comparable to a "bio" product.
Then I cut and vacuum pack the meat to customers' specifications. All freezable.
Costs are €13 per kilo. To be fair, a minimum order of one kilo is required. An order takes four weeks to go through the process.
So if anyone is interested, please get in touch. Click to send me a personal message.
A big thank you to all existing and new customers.
Mik
Related topic: Other sources of British-style bacon in Munich
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