All our bacon comes from our herd of 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 beatiful light smoked flavour with a good meatiness and buttery melting fat. No wonder it has picked up so many awards.