Bacon & Dry-cured Meat

We at Swaledale are proud to make proper bacon, and still dry-cure our meat in the same time-honoured ways it’s been done in Britain since the 16th century. Traditional techniques became popular for both their powers of preservation and to increase culinary potential.

We use the same high welfare, heritage breed, whole muscle cuts in our curing, as we sell fresh to our restaurant chefs. Native breeds have an exceptional depth-of-flavour, the Tamworth pig is prized for its superb bacon. Our Tamworth and Middle White pigs are reared outside where they can root around, wallow and exhibit all of their instinctive behaviours. They're matured at their own pace which enables the fat to naturally marble the meat, and settle in a generous and delicious outer layer.