Our bacon comes from our native breed Saddleback pigs, slow-grown to reach natural maturity. We cure our bacon using a traditional method of brining, then air-drying. Our range of oak smoked bacon is cold-smoked for a minimum of 24 hours over fresh oak chips. With a beautifully light smokey flavour and fat that melts, it's no wonder our bacon has picked up so many awards including Great Taste Top 50 best products. Choose from sublime streaky bacon, traditional gammon steaks and impressive gammon joints.