Bacon Joints
Our Bacon Joints come in two ways, the popular Collar Bacon Joint and our leaner Fore End Bacon Joint, both are available now!
Curing
Wiltshire Bacon Joints
You can buy two types of bacon joints online from our British outdoor-reared pigs. The popular Collar Bacon Joints and our leaner Fore End Bacon Joints. Both available smoked and unsmoked.
Collar bacon joints are from the top of the shoulder or neck and made up of many muscles, plenty of marbling and certainly plenty of flavours. Fore end bacon joints are from the lower part of the shoulder of the pig including the first part of the front leg. Sometimes referred to as the cheap end although we don’t know why as after we have trimmed and cured this is an excellent bacon product, slightly leaner than the collar but equally full of flavour.
Curing
£25.0020 in stock
Select options This product has multiple variants. The options may be chosen on the product page
£27.5014 in stock
Select options This product has multiple variants. The options may be chosen on the product page
About Bacon Joints
Bacon joints are a great alternative to gammon joints. Bacon joints are from the front end of the pig and carry more marbled fat which is in between the muscles or ‘intramuscular’ to get technical. This produces tender, moist joints, full of flavour. Easy to cook bacon joints, no need to pre-soak and can be frozen if you wish.
Try some of our bacon joint recipes
Our amazing bacon joint recipes are made using our quality outdoor-reared meat. Try some of our delicious bacon joint recipes here.
Cooking Your Bacon Collar Joint This Christmas
All you need to know for cooking your Bacon Collar Joint this Christmas The bacon collar joint is a cured shoulder of pork that is cooked and served whole, rather than sliced. Best served hot, collar joints are beautifully marbled...
Slowly Cooked Bacon Fore End
I like this recipe, it’s a no fuss, no faff can’t go wrong recipe doesn’t even need a set of scales and takes very little time to prepare. I have made this many times, never weighted the ingredients once and...
