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.

All our pork is butchered in house, between us we have over 150 years of butchery expertise.

Cook long & slow, 130c for 5 hours uncovered. The crackling wont have crisped at this temperature. Take the belly out of the oven, pour any juices into a pan for gravy, heat your oven to 220c fan. Once at temp put your belly back in & watch it, as soon as the crackling is ready get it out. Rest for 20 mins serve.

Allergens: none

Awards: Britain’s best pork 2014