Traditionally wet cured to our own brine recipe, our pork is left to mature for 21 days. It is then removed from the brine, washed to minimise salt content and then hung to dry.

The bacon is then sliced and packed ready for sale, or it is smoked for 24 hours over oak chippings in our very own smoke house. The whole process from start to finish is done by our highly skilled butchers to ensure that the end product is of an exceedingly high standard.