Streaky bacon taken to another level.  Once cured the bacon is coated in a blend of coriander, fennel and black pepper.  It is hung to dry until it has lost enough moisture and reached the correct weight.

A stock item in the fridge if there ever was one!  Wrap it round chicken breasts, use it as a base for a ragù or why not make a proper carbonara!

Approx 6 slices, weight approx 80 and 100g