Traditional dry-cured unsmoked bacon, made with Fujizakura Pork belly.
Completely hand-made, we reckon our bacon is just about the best you can get in Japan. We use carefully trimmed whole belly, slowly cured over weeks using our original cure blend using Japanese sea salt, with Okinawan red sugar and kuromitsu.
Sold in packets of 6 rashers. Also available in 150g blocks.
