There was a time when bacon tasted like bacon. Rich, deeply savoury, with a proper sizzle in the pan and a smell that gets everyone out of bed. Our bacon is cured the traditional way — dry-cured by hand using time-honoured methods that draw out moisture slowly, concentrating the flavour and giving you a rasher that actually tastes of something.
No water pumped in. No shrinking in the pan. Just proper bacon, made from locally reared pork, the way it used to be done.
Choose Your Cut
Smoked — gently smoked over wood for a deeper, more complex flavour with a beautiful colour
Unsmoked — clean, pure, and full of natural pork flavour; the purist's choice
Thin cut — crisp up quickly for a classic bacon sandwich or a full English
Thick cut — substantial rashers with a satisfying bite, perfect for the pan or the BBQ
Why Our Bacon?
Traditional dry cure — no water added, no shrinkage, just pure flavour
Locally reared pork — traceable, high welfare, Staffordshire-raised
Hand-prepared by our butchers — sliced to order, not pre-packed
The taste that time forgot — because some things are worth doing properly
Fry it low and slow in a dry pan, let it crisp at the edges, and serve between two thick slices of white bread with a smear of butter. Some things never go out of fashion.
