We use traditional and natural curing methods for our bacon to ensure a very subtle flavour with a hint of sweetness. All we do is lightly fork the meat, rub in salt and a small amount of sugar and cure. Once cured, washed and allowed to dry, the meat is ready to be sliced and the quality of the bacon speaks for itself. The result is an exquisite flavour and bacon that when cooked, is dry and does not produce water or white residue so different to supermarket bacon.

“This is bacon as it should be and how it used to taste when I originally cured pork.” Douglas Willis

Sweet and delicious. The essential part of a mouth watering breakfast.

Sold in 454g packs. (Minimum 8 slices)

"...everything in my order was to my complete satisfaction. The bacon and sausage made the "breakfast", the Pork leg and loin joints were enjoyed as a Sunday roast,and the sirloin steaks were wonderful!!..." Mr Green, Swansea