We dry-cure our smoked streaky bacon from slow-grown 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 seven days. The meat is then matured and air-dried. This process removes the water from the pork which means that your bacon shrinks less whilst cooking and won’t give off any ‘white bits’ in the pan. Our smoked back bacon has been cold-smoked over beech and oak chips for 24 hours to give it that slightly smoky taste.
We 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.