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BACON
Traditionally Dry Cured the old way – no scummy stuff left in the pan with our award winning bacon.
Traditionally Dry Cured and smoked over Oak Wood Chips
Traditionally Dry Cured and smoked over Apple Wood Chips
Traditionally Dry Cured followed by soaking in Black Treacle to absorb a wonderfully sweet flavour
Off cuts of our dry cured bacon, ideal for chopping up to go in pastas, stirfrys or risottos and cheaper too!
Traditionally Dry Cured, streaky bacon has extra fat running through for extra flavour – my personal favourite!
Traditionally Dry Cured and smoked over Oak Wood Chips - Mmmmmm delicious!
Traditionally Dry Cured followed by soaking in black treacle to absorb a wonderfully sweet flavour
Salty Dry Cured Ribs “just how they used to be". Approx 400g to 500g each.
Traditionally Dry Cured and smoked over Apple Wood Chips
Delicious, sliced pancetta This is something we've been working on for quite some time and has taken a fair bit of perfecting. We start by curing with a secret blend of ingredients for 10 days, then hang to dry and let the flavours develop for 10 days. Your taste buds will be going wild on this!
Lovely, tasty whole pancetta piece This is something we've been working on for quite some time and has taken a fair bit of perfecting. We've cured with a secret blend of ingredients for 10 days, then hung to dry and let the flavours develop for 10 days. Your taste buds will be going wild on this!
Description: Just as delicious as our regular, traditional, dry-cured-bacon, but not quite as pretty. Who's going to know once you've got it in a butty right?!
Guanciale is an Italian style meat made from cured pork cheek. It has a salty richness and intense pork flavour that will perfume your kitchen with meaty goodness.