Providing great flavour and leanness for the perfect breakfast or meal.
Bacon is pork that has been cured one of two ways: dry or wet. A dry-cure (in which the meat is rubbed with salt and flavourings) is the superior method of curing which we stock.
Bacon is sold as both smoked or unsmoked - the latter is termed 'green', and is paler and milder than the smoked variety. We stock 2 types of rasher: back (from the loin, the leanest and most expensive), streaky (from the belly, it's the fattiest and often tastiest cut). Bacon joints include, hock (from the front leg of the pig) and gammon (from the hind leg).
