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For our bacon we really do go back to basics and keep it as simple as possible. We bone and trim our own pork and then just add the dry seasoning and leave for 5 days. That’s it, no water gets anywhere near this proper dry cured bacon that tastes just like it used to taste.
By dry sweet curing the pork and adding no water to this simple old fashioned process, the end result is a sweeter version of how bacon used to taste.
By dry curing the pork and adding no water to this simple old fashioned process, the end result is a traditional bacon that tastes exactly how it used to taste!
A short cut Danish bacon double smoked over oak chips to give this bacon a really great smoky flavour.
Pork sausage wrapped in traditional unsmoked streaky bacon.