Our bacon is dry cured by us over several weeks. We have developed our own recipe of salts and herbs with no water added in the process. This method gives a great natural flavour, no white residue when cooking and enables a much longer keeping period.

For those who prefer it smoked we have our own smokehouse where we use only oak wood shavings. 

 

Back Bacon

This bacon has an eye of lean meat and a small rim of bacon fat. It is taken from the back of the loin which provides it’s name. As our bacon is dry-cured this fat will become crispy and full of flavour when cooked.

Middle Bacon

Taken from the middle of the back of the loin giving it’s name, this bacon has an eye of lean meat and a tail of fattier streaky bacon for beautiful flavour. Our middle bacon is rolled into a round shape. As our bacon is dry-cured this fat will become crispy and full of flavour when cooked.

Streaky Bacon

This is a fattier cut from the belly of the animal. Although the less expensive option it is rich in flavour and versatile. A traditional treat wrapped around chipolatas or dates in the festive season but wonderful all year round.

Oak Smoked Back Bacon

This bacon has an eye of lean meat and a small rim of bacon fat. It is taken from the back of the loin which provides it’s name. Dry-cured using our own recipe and then smoked using oak wood shavings for a wonderful smokey flavour and crispy fat.

Oak Smoked Middle Bacon

Taken from the middle of the back of the loin giving it’s name, this bacon has an eye of lean meat and a tail of fattier streaky bacon for beautiful flavour. Dry-cured using our own recipe and then smoked using oak wood shavings for a wonderful smokey flavour and crispy fat. Our middle bacon is rolled into a round shape.

Oak Smoked Streaky Bacon

This is a fattier cut from the belly of the animal. Although this cut is a less expensive option it is rich in flavour and is versatile. Our smoked streaky bacon is dry-cured using our own recipe and then smoked using oak wood shavings for a wonderful smokey flavour and crispy fat.

Bacon Loin Joints

Our dry-cured back bacon sold in a piece to be roasted whole or carved into thick chops for grilling.

Gammon Steaks

Slices of cured pork from the rump of the pig which are wonderful grilled or fried. Often served as a meal with either sweet pineapple or a fried egg.

Gammon Joints

Gammon joints come from the rump of the pig and have a thick layer of fat and skin. A gammon joint is suitable for roasting or boiling and can be served hot or cold. The skin is removed during cooking and the fat left behind works beautifully with a sweet glaze such as honey or marmalade.

Whole Bacon Flitch / Belly Streaky Bacon

A belly off a larger pig which is cured and hung to dry and mature for a minimum of two months. Suitable for home slicing although we can slice it for you on request. A good bacon flitch will have a higher proportion of fat for a full flavour. A very traditional product which can be hard to find. Our bacon flitch is unique as we produce it ourselves.

Whole Dry Cured Ham

A leg of cured pork similar in style to prosciutto and intended for home slicing. A leg off a larger pig is cured and hung to dry and mature for a minimum of three months but often longer. This produces a very dry meat with a well developed flavour.