The pork used when we butcher & prepare our bacon is RSPCA Freedom Foods pork, farmed near Easingwold. Colin & his family have supplied our pork for the last 20+ years. Colin’s 2 sons now work in the business ensuring our supply chain for the next generation.

Our pork backs are butchered & trimmed to our exacting standards, then cured in a phosphate free cover brine for 7 days. Next we dry for a further 7 days before slicing for sale.

The Sirloin steak of the bacon world, pan fry in butter. Lay your bacon chop in the pan, medium to high heat, sear for 1 minute each side, then turn every 30 seconds until cooked to your requirements.

Allergens: none