Commercially made bacon tends to contain 11% to 45% water. Which obviously evaporates during cooking, leaving you with a much less finished usable product than you started with. This means a larger slice of bacon will cook down to half or two thirds of its size.

Our bacon slices start of much smaller in size (because they are not swollen with water) and lose very little during cooking, only natural shrinkage which would occur during cooking of fresh meat.

The best way to illustrate this is visually-if you start with 2 slices of bacon; one Moyallon dry cured and one commercial and put them both side by side on a frying pan, you will see the commercial one shrink before your eyes.

Our method of dry curing bacon is proven to produce the best results in terms of appearance, cooking and most in importantly TASTE!