Traditional Bacon & Dry-Cured Meats - Heritage Breed Pork

The commercialisation of meat for mass retail is eroding Britain’s rich history of artisanal curing, which once celebrated the skill of preparing traditional dry-cured meats like bellies, hocks, and hams using time-honoured techniques. Where meat was traditionally cold-smoked over natural wood for hours, it is now often injected with brine, artificially flavoured with smoke, and vacuum-tumbled - reducing a revered craft to a mechanical stage on a production line.

These commercial curing processes stand in stark contrast to the values that guide our whole-carcass butchery, the ethos of the farmers we support, and our mission to build a positive and sustainable food future. At Swaledale Butchers, we reject these shortcuts in favour of traditional methods that respect both the meat and the craft.

Our curing process is meticulous and deliberate, allowing time for the wood smoke or salt to work its ancient magic. The transformation moves at the speed of nature, yielding products that are rich in flavour, steeped in tradition, and aligned with sustainable cured meats practices.

Whether it’s our cold-smoked bacon, dry-cured pork belly, or handcrafted bacon and hams, every product reflects our commitment to preserving heritage cured pork and producing meat that is as exceptional as it is sustainable. Choose to buy cured meats online from Swaledale Butchers and experience the enduring quality of meats prepared with care and respect.

Choose to buy bacon online and explore our range of sustainable bacon and meats, all made from high-welfare pork. Swaledale Butchers offers British bacon for sale, sustainably sourced and expertly prepared. All our products are Always Fresh, Never Frozen®, butchered to order, and delivered in recyclable packaging.