From the belly of the pig, our streaky bacon is dry-cured to our own recipe for a bacon that will cook with minimum shrinkage and crisp beautifully. Smoked in-house over beech wood in an artisanal fashion, sliced extra thin, perfect for a crisp burger topping. 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.