As a nation, we British love our bacon so we take it very seriously indeed. Our rashers have absolutely nothing in common with the types you find so often in supermarkets, which are filled with additives, flavourings and water retainers and shrivel to nothing in the frying pan.
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Our streaky bacon is cut from the belly of pork, the layers of fat give it an incredible flavour. Once we’ve got the cuts, we trim them well and dry-cure them by hand over 21 days. We think the way we treat our happy pigs make all the difference to the flavour and the quality too. Our pigs are outdoor-reared with plenty of fresh air and a good diet. We keep a close eye on them to make sure they have a good life because we think that’s not only best for our products but the right thing to do too.