Traditionally Cured Beechwood Smoked Streaky Bacon
Some of the finest bacon in the land Read more
Our award winning Beechwood Smoked Streaky Bacon is something really very special. Our stunning native breed pork is slowly brine-cured using a traditional 'wet brine'. It is then hung up and air dried to remove any excess water (which is why you won't find any water in your pan when cooking). Once cured our bacon is gently smoked over beech wood chips, infusing a light fragrant smoke, without masking the stunning flavour of our carefully reared native breed pork.
We believe the way we so carefully rear our Native Breed pigs is the secret ingredient that makes our bacon taste so amazing. Our small herds of pasture and woodland raised pigs live outside all year long, eating a totally natural diet including; pasture, kale, turnips, windfall apples, nuts, fodder beet, oats and pumpkins. They certainly get their 5 a day!
Winner of Great Taste Awards coveted 3 Star
Winner of one of the most prestigious awards in the country, a 3 star Great Taste Gold award. Here's what the judges had to say:
"A really gloriously aspected joint with an unctuous layer of fat. The aroma is of 'hard smoke' but the smokiness and brine are well integrated throughout once you cut beyond the outer crust. Certainly really unctuous. We found this bacon to be irresistible."
"A handsome looking piece of pork, good golden colour and decent bands of fat and lean meat."
"The pork is tender and beautifully cured. There is no wetness here - just rich succulence. A wonderful cut of pork and wonderfully handled."
Please be aware that one of the joys of native breed pigs is the amount of wonderful fat produced from living a long, healthy, natural life. Our bacon is fattier than bacon that you will find in supermarkets and other places. If you prefer leaner bacon, we recommend choosing our Back Bacon.
Approximately 200g per pack.
Native Breed Pork, Salt, Preservative (E250, E252)*, Demerara Sugar.
Beechwood Smoking Chips.
*contains a TRACE of nitrates.
Fully defrost the bacon before cooking. To do this pop the pouch of bacon (still in its packaging) into a bowl of cool water and leave to thaw for around 5-10 minutes. Or leave on your kitchen work top for an hour, or in the fridge for 3 hours.
Add the bacon to a cold cast iron pan. Place on a medium heat and allow the pan to heat up and the fat to gently render.
For very crispy bacon, place the bacon in a baking tray and into a preheated oven set to 190C and cook for approximately 7 minutes.
Courgette Ribbons with Bacon & Feta Salad
Courgette ribbons form a vibrant salad, providing a lively and refreshing base to creamy feta and salty bacon. Incredibly easy, fantastically nutritious and exquisitely tasty - what more could you want from a salad?
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