We dry-cure our bacon in the traditional, time consuming way from slow-grown Saddleback pigs reared on small Dorset and Wiltshire farms. Each cut is hand rubbed with sea salt to ensure a delicate flavour, cured and then air-dried for up to 20 days to remove the water. Our smoked bacon has been cold-smoked in brick kilns over oak chips for 24 hours to give it that slightly smoky taste.

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