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of British cured meat, from bellies, hocks and hams, often cold smoked over natural wood for hours, has largely been replaced by commercial pork, injected with brines before being vacuum-tumbled, reducing a time-honoured process to a matter of hours.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