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of British cured meat, from bellies, hocks and hams, often cold smoked over natural wood for hours, has largely been replaced by commercial pork, injected with brines before being vacuum-tumbled, reducing a time-honoured process to a matter of hours.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.

15 products

  • Corned beef smoked ox tongue served with a whipped horseradish & mustard cream, capers, boiled egg, pickled walnuts, gherkin & roasted beetroot
    Smoked Corned Beef Ox Tongue

    Smoked Corned Beef Ox Tongue

    £10.40

    Smoked Corned Beef Ox Tongue
  • 2.2-2.6 kg Dry-cured York-style Ham Joint, Boneless & Uncooked
    2.2-2.6 kg Dry-cured York-style Ham Joint, Boneless & Uncooked

    2.2-2.6 kg Dry-cured York-style Ham Joint, Boneless & Uncooked

    £45.00

    2.2-2.6 kg Dry-cured York-style Ham Joint, Boneless & Uncooked
  • Smoked Bacon Lardons 250g
    Smoked Bacon Lardons 250g

    Smoked Bacon Lardons 250g

    £3.75

    Smoked Bacon Lardons 250g