{"product_id":"dry-cured-maple-smoked-streaky-bacon","title":"Dry Cured, Maple Smoked Streaky Bacon","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eGeorge Jephson and the team at Meat Fish Cheese primarily use their heritage breed pork bellies to create farce for pâtés and pork pies, but when the pigs are of a particularly high standard they save them to be dry cured for five days in sugar, salt and spices, and then gently cold smoke over maple for 24 hours. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe bellies are then left to \"equalise\" for a week to develop and balance the flavours, before slicing to perfection.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e250g, sliced.\u003c\/p\u003e","brand":"Meat Fish Cheese","offers":[{"title":"Default Title","offer_id":57466757382468,"sku":null,"price":7.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/7202\/1316\/files\/JodiHinds241028_MeatFishCheese_ChristmasBox_091.jpg?v=1791988687","url":"https:\/\/farmfetch.co.uk\/products\/dry-cured-maple-smoked-streaky-bacon","provider":"Farmfetch","version":"1.0","type":"link"}