Oak Smoked Dry Cured Bacon
Our dry cured bacon rashers are produced from only British Outdoor Reared pigs as we insist they have as much space they need to roam around and enjoy life.By keeping the pigs happy this is an important part of good animal husbandry and results in good bacon as well.
We dry cure our bacon by massaging curing salts we have developed over the years into the pork.Then we leave for around 21 days to cure,mature and develop the deep flavours which characterizes our dry cured bacon.
We Smoke our bacon over oak sawdust-the same tried and tested method that has been used for centuries-initially to help preserve the bacon and more so now to add amazing flavours.
The smoking takes around 14 hours.It is a natural process that uses absolutely No colouring or artificial flavour enhancers -its all natural.
All our bacon has won Gold awards from 2012 up until this year,so don't just take our word for it-try and see for yourself.