All our bacon comes from our herd of native Saddleback pigs. Our Saddleback pigs are slow-grown to reach natural maturity. Our bacon is cured using a traditional method. Once it has come out of the brine we air-dry our bacon before cold-smoking it over fresh oak chips and then slicing it. It has a beautiful light smoked flavour with a good meatiness and buttery melting fat. No wonder our bacon has picked up so many awards!