Smoked in-House Over Beech Wood
Cut from the belly of the pig, our streaky bacon is dry-cured to our own recipe, which helps it cook with minimal shrinkage and crisp up beautifully in the pan. Smoked in-house over beech wood using traditional methods, it has a gentle smoky character and a good balance of fat and lean meat. Equally good at breakfast, layered into sandwiches or used to bring extra flavour to soups, stews and braised dishes, it’s a long-standing favourite amongst our chef community.

Great Taste® Judges’ Comments (2018)
“Lovely looking neatly cut rashers. The ratio of fat to meat was good. A wonderful light smoky aroma which follows through into the well-balanced flavours. There was a good level of salt and sweetness from the meat.

Inviting looking rashers with a sweet maple aroma. A really well-judged level of smoke and good fat-to-meat ratio, which gives excellent mouthfeel. The sweet and smoke levels are held very closely. Juicy, sweet, savoury, with subtle smoky notes.”

Please note: this product received Great Taste® recognition in 2018. Great Taste® logo usage is subject to a three-year validity period, so this product does not carry a current award badge.