Bacon Mince: A Versatile Blend of Smoked & Unsmoked Bacon
Most fridges across the nation hold a packet of bacon, ready for that much-anticipated Saturday morning sandwich. It’s a staple ingredient, but let’s be clear - there’s bacon, and then there’s proper bacon - two entirely different things.

At Swaledale Butchers, our dry-cured bacon is made the traditional way, using loins and bellies from our native breed, outdoor-reared pigs. Cured with a simple blend of salt and unrefined brown sugar, then either smoked or air-dried, this is bacon as it should be, where the quality of the pork shines through in every bite.

Each day, we slice hundreds of kilos of our prized bacon, and naturally, this process creates offcuts. At Swaledale, we believe in true whole-carcass butchery, ensuring nothing goes to waste. Rather than discarding these premium trimmings, we mince them - creating a flavourful blend of smoked and unsmoked bacon mince that’s primed and ready to enhance your cooking.

Perfect for pasta sauces, stuffings, homemade burgers, casseroles, or simply crisping up as a delicious topping, our bacon mince is a fridge essential that brings rich, smoky, porky goodness to any dish.

Inspiration by Chef George Ryle
"Fry bacon mince until irresistibly crisp! Try and think of a dish that wouldn’t benefit from a generous sprinkling of crispy bacon pieces. One of our wholesale burger customers calls this ‘bacon rain’ - a name we rather like - as it cascades over their loaded fries. So, let the bacon rain!

A proper potato salad with homemade mayonnaise, plenty of fresh chives, cornichons, shallots, and a couple of hard-boiled eggs, all spooned into a bowl and finished with crispy bacon mince. Or perhaps the perfect finishing touch to a chicken Caesar salad. And of course, scattered over the top of buttery scrambled eggs for a delicious twist on bacon and eggs."