Traditionally Cured Bacon


All of our bacon comes from our native breed of pig known as a Saddleback. Our Saddleback pigs are slow-grown to reach natural maturity. Our bacon is cured using a traditional method and air-dried. If buying smoked, your bacon will have been cold-smoked smoked in ancient brick kilns for a minimum of 24 hours over freshly oak chips. It has a beautiful light smokey flavour with fat that metls and crisps perfectly. No wonder our bacon has picked up so many awards!

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