Our expert capabilities, from farm level all the way through our supply chain to our BRC-accredited UK production facilities, mean we are able to offer a wide range of bacon specifications to suit your needs; from dry- and wet-cured to smoked and unsmoked, for both back and streaky cuts.
Our bacon is expertly cured in Denmark and Cornwall, but it's our Manchester site that houses our specialist dry-curing facility. The dry-curing process takes 10 days and our professional curers hand-salt the bacon to ensure optimum salt-levels, taste and consistency.
Best-in-class processes, innovation, and the full supply chain control we have from start to finish means we can guarantee superior quality of our bacon.
Produced from the finest pork backs, this premium product is hand-salted and dry-cured by our expert bacon curers and smoked to perfection using authentic beechwood, to give it its superior taste and consistency.
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