Bacon & Dry-cured Meat

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.

19 products

  • Dry-cured Smoked Pork Cheek
    Dry-cured Smoked Pork Cheek

    Dry-cured Smoked Pork Cheek

    750g

    £8.85

    Dry-cured Smoked Pork Cheek
  • Dry-cured Smoked Ham Hock
    Dry-cured Smoked Ham Hock

    Dry-cured Smoked Ham Hock

    1.25 kg

    £9.10

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

    Cured Smoked Beef Ox Tongue

    800g

    £11.40

    Cured Smoked Beef Ox Tongue
  • Cured Beef Ox Tongue
    Cured Beef Ox Tongue

    Cured Beef Ox Tongue

    800g

    £11.20

    Cured Beef Ox Tongue
  • Bacon Mince AKA Bacon Rain
    Bacon Mince AKA Bacon Rain

    Bacon Mince AKA Bacon Rain

    125g

    £2.00

    Bacon Mince AKA Bacon Rain
  • Dry-cured York-style Ham Rump, Boneless & Uncooked
    Dry-cured York-style Ham Rump, Boneless & Uncooked

    Dry-cured York-style Ham Rump, Boneless & Uncooked

    1.6 kg

    £24.00Sold out

    Dry-cured York-style Ham Rump, Boneless & Uncooked
  • Dry-cured York-style Ham, Bone-in & Uncooked
    Dry-cured York-style Ham, Bone-in & Uncooked

    Dry-cured York-style Ham, Bone-in & Uncooked

    7-8 kg

    £110.00Sold out

    Dry-cured York-style Ham, Bone-in & Uncooked

More about Bacon & Dry-cured Meat

The commercialisation of meat for mass retail is threatening our great history of cured bellies, hocks and hams; where once meat was cold smoked over natural wood for hours, it is now largely being injected with brine and vacuum-tumbled, reducing a well-established artisanal skill to a stage on a production line. These commercial curing processes are not inline with the beliefs that guide our whole carcass butchery, or the farmers we champion, nor our quest to develop a positive and sustainable food future. Our methods of curing meat take time and are respected; the transformation moves at the speed of nature as we let the wood smoke or salt take effect and work its ancient magic.