Bacon & Dry-cured Meat

Bacon & Dry-cured Meat

In Britain we have been curing meat since the 16th century, possibly earlier; a technique made popular not only for the culinary potential, but also for its powers of preservation.

A great heritage of British cured meat, from bellies, hocks and hams, often cold smoked over natural wood for hours, has largely been replaced by commercial pork, injected with brines before being vacuum-tumbled, reducing a time-honoured process to a matter of hours. At Swaledale we make proper, old-fashioned bacon. We follow traditional, artisanal techniques to dry-cure, using the same quality heritage breeds we use for our whole muscle cuts in the butchery - heritage breeds with exceptional depth-of-flavour.

14 products

  • Corned Beef Ox Tongue

    Corned Beef Ox Tongue

    £10.00

    Corned Beef Ox Tongue
  • Salt Beef
    Salt Beef

    Salt Beef

    £17.75

    Salt Beef

The benefits of Swaledale meat

  • Swaledale Butchers Ltd

    Fresh delivery

    Orders received before 9am are freshly prepared and shipped DPD for next day delivery. We serve the whole of the UK excluding Channel Islands, Northern Ireland and some parts of Scotland.

  • Swaledale Butchers Ltd

    Unrivalled quality

    Our meat has been celebrated in Britain's best restaurant kitchens for over ten years. There are many who claim to work with native breed farmers, but few who can prove it.

  • Swaledale Butchers Ltd

    Sustainable & traceable

    We have partnerships with selected farms and work with carefully selected local abattoirs so we have confidence in the welfare of the animals and full traceability of all our products.