Durocs feature extra intramus- cular fat. This really enhances our exceptional smoked bacon, by giving it even more flavour. We begin by salting the breast bacon using salt with herbs, containing as little sodium as possible. Next, we allow our bacon to rest for three weeks so that it can ripen gently. For the smoking, we use beech wood. Lastly, we leave our smoked bacon to dry. Thanks to this delicious bacon’s authentic preparation, you can enjoy its unmatched and strong flavour!