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ETHICAL, PASTURE FED MEAT
All of our bacon is produced from our happy Saddleback pigs. Reared in our cider orchards, they munch on a diet of simple cereals, windfall apples and acorns. Slow-grown until they reach natural maturity then hung on the bone for three weeks. Our Saddleback bacon is cured using a traditional brine cure and if smoked, smoked over freshly cut oak chips in ancient brick kilns.