We mostly use Gloucester Old Spot as we have a good consistent supply from a local farm. The pork we use has been grown slowly to maturity and fed on a natural diet without the use of antibiotics and growth promoters. We select animals with a good “fat probe” depth which produces the kind of bacon we’re looking for, with healthy fat, from the natural diet, and slow growth. All our smoked products are smoked by, award winning chef, Jake Buchan at The Holy Smokery on the Kilnsey Estate in the Yorkshire Dales. All our bacon and salumi is dry cured and then air dried to perfection.
We call it our “Old Fashioned” range as it’s based on a family recipe from when my father had a Yorkshire Dales village butcher’s shop in the 1970’s. The bacon was cured in the cellar of the shop and always had plenty of fat and the rind left on.
The bacon is dry cured with sea salt, black pepper and thyme before being rinsed with iced water and air dried until ready.
Made from loin of rare breed pork with a short tail of the belly to make a “chop” shape. We can also cut this as bacon chops or roasting joints if required. Whenever possible we like a loin with a nice eye of meat, but a good layer of fat. A few slices of this look great with a full English breakfast.
This is from the belly of rare breed pork. We look for bellies with a good depth to them from larger more mature pigs. This gives us a good depth of flavour, a nice wide slice and plenty of fat. The rind crisps up nicely in the pan or under the grill. We do a dry cured version and a dry cured and cold smoked version.
This is made from the collar muscle in the shoulder. It’s the equivalent of a ribeye in beef. Shoulder bacon used to be very popular in the old butcher’s shop as it was great for making sandwiches. Rather than having a layer of fat and rind, like the other bacons, the collar has seems of fat running through it for flavour and texture. This is our favourite!
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