- Offer
Traditionally Cured Beechwood Smoked Back Bacon
3 Star Great Taste Award winning bacon
- Offer
Traditionally Cured Unsmoked Streaky Bacon
Wonderfully moreish & versatile
- Offer
Traditionally Cured Beechwood Smoked Streaky Bacon
Some of the finest bacon in the land
Traditionally Cured Beechwood Smoked Streaky Bacon
Our award-winning Beechwood Smoked Streaky Bacon features native breed pork, brine-cured and air-dried to ensure no excess water when cooking. Gently smoked over beech wood chips, it highlights the rich, natural flavour from our outdoor-raised pigs' wholesome diet.
- Offer
- Offer
- Offer
Frequently Asked Questions for Traditionally Cured Bacon, Gammon & Ham
How do I cook gammon?
Submerge the gammon in a large casserole dish with water, bring to a boil, then simmer until the thickest part reaches 88-90°C. Let it cool in the liquid overnight. Peel off the skin, score the fat, and glaze. Roast in a moderate oven for 30 minutes, basting every 10 minutes.
What makes Pipers Farm's bacon different?
Here at Pipers Farm, we traditionally brine cure whole sides of our slowly grown native breed pork. Once cured, our sides of back bacon are hung and air-dried for a week before slicing. The whole process to make our award-winning bacon takes three weeks.
What are bacon lardons?
Lardons are small strips of bacon cut from a slab. They are commonly cooked until crisp to add flavour and texture to a variety of dishes, including salads, quiches and stews. They also make a delicious topping for soup!
What breeds of pigs are used at Pipers Farm?
We work directly with small-scale, family run farms who work to our set of standards, rearing native breed pigs to produce the best pork in the country. Native breed pigs play an important role in sustainable farming. We rear Wessex Saddleback cross Welsh pigs, as well as Tamworth cross Hampshire pigs.
How is your gammon cured?
Our gammons are traditionally brine-cured in a salt and sugar mixture for about a week. Once they have been removed from the brine, we leave them to air dry for a further week. This sets up the joint nicely to give you a firm but yielding texture and intensifies the sweet-salty flavour.