Dry-cured Smoked Back Bacon

From the loin of the pig, our back-bacon is dry-cured to our own recipe for a bacon with pleasingly little shrinkage.

Smoked in-house over beech wood in an artisanal fashion, this versatile product has a multitude of culinary uses.

We produce our bacon using the same quality pork we use for our whole muscle cuts - free range Middle White and Tamworth, traditional heritage breeds with exceptional depth-of-flavour.