We dry-cure our smoked back bacon from slow-grown Saddleback pigs in the traditional, time-consuming way. Each cut of pork is hand rubbed with a sea salt based mix to ensure a delicate flavour and then cured for five days. The meat is then matured and air-dried for up to 20 days. This process removes the water from the pork which means that your bacon shrinks less whilst cooking and won\u2019t give off any \u2018white bits\u2019 in the pan. \u00a0\r\nOur beef sausages are hand-made from grass-fed beef that comes from small, family run farms in Dorset and Wiltshire and that has been mixed with oats, salt black pepper and herbs.\u00a0 We use natural casings that allow the sausage to breathe, infusing the meat to give a rich, even flavour throughout. Perfect for any full English breakfast.\r\nEating meat from animals that themselves have only eaten a natural diet of grass, wildflowers, clovers and legumes, rich in essential vitamins and minerals and untainted by chemicals and pesticides, makes a whole lot of sense. It\u2019s a healthy choice to make.\r\nWe believe strongly that small-scale farming is better for the farmer, the animal, the local ecology, and for you, producing exceptionally tasting, ethically reared meat that you can trust completely.