Cured Bacon                    Bacon cuts available are Green Back, Green Streaky, Smoked 
                                               Back, Smoked Streaky or Gammon Joints.

                                               With its outstanding flavour and rich, meaty texture our bacon 
                                               really is unique. Our cured bacon comes from the same pigs that
                                               supply our Pork. The pigs are naturally reared by our suppliers.

 

Dry Curing                   The meat is first rubbed with two kinds of salt and two kinds of
                                               brown sugar, to a traditional method used by local farmers over
                                               the centuries. The meat is placed for a few days on trays to allow
                                               the juices to drain, then hung for a week or thereabouts. It is then 
                                               "bone" dry, containing only meat.