Australian Pork...beautifully cured. 2011 Winner – PorkMark Bacon Awards for Excellence Our famous Barossa Valley bacon is cured using a traditional brine mixture and smoked for two days in the Smokehouse. Deep rustic red gum smoke, Juniper Berry and Bayleaf flavour.

Where can I find these products in the Store? In our Deli Cheese case opposite the butcher's cabinet.