Our butchers tips
Our Old Fashioned Bacon is made from native breed pork loin from North Yorkshire farms. We select the pork for it's higher fat because we believe that fat means flavour.
The pork is dry cured for around a week and then allowed to air dry before being cold smoked over applewood.
Our bacon is smoked locally at the Holy Smokery on the Kilnsey Estate.
The lardons are great for cooking with pasta or as an addition to a stew to add some depth and a smokey flavour.