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Traditional Bacon

Our most popular product is dry-cured bacon, which are available either smoked or green all year round. The rashers (loin and belly) are very pure, with no added water or unnecessary additives in the curing process. With excellent texture and a distinctive flavour – qualities that make it popular with chefs as well as home cooks.

Used fried or grilled for breakfast, it cooks beautifully to make the must-have crisp rasher that seemed a thing of the past until recently. It’s great for warm salads, diced as a garnish, cooked in strips for pasta dishes, made into bacon rolls to accompany poultry or for nibbles with drinks, or as a garnish – anywhere where bacon is called for, dry cured bacon will make a better dish than ‘ordinary’ wet cured bacon.