Bacon

We craft our bacon using a traditional dry-curing method. We begin with premium-quality pork, carefully massaging curing salts into the meat. Then comes the clever part — over time, the salt gently draws out some of the natural moisture, allowing the perfect balance of salt to be absorbed. This process doesn’t happen overnight; it takes around 21 days of patient curing. The result? Pork with just the right level of moisture and salt, developing the deep, distinctive flavours that make our bacon truly exceptional.