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Pork Bacon


We cure our bacon the traditional way, using the same high welfare pork we sell in our counters. We dry cure it with a hand mixed recipe of a little brown sugar (a natural preservative) and a small amount of curing salt, hang it for a number of weeks before either smoking it or drying it further.


Pictured (1) Streaky Bacon - Unsmoked & Smoked, (2) Back Bacon - Smoked & Unsmoked, (3) Bacon Chops, (4) Lardons


Available for delivery Tuesday to Saturday.

Storage Advice

Please remove all paper wrapping from your meat and place it on a plate in the fridge away from cooked items. This allows air to circulate around it properly, helping to prolong shelf life.

Shelf life: 5 days. On arrival please see the labels for use by dates.

Vacuum-packed meat can be put straight in the fridge and has a longer shelf life.

Read more about how to store your meat here.