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.
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