We've done it again! The photo you can see on the right shows the wonderful Angela Rippon presenting the Bacon Connoisseur's Week Best Butchers Bacon award to Master Curer Nick Trott for our Wiltshire Cure Back Bacon. Congratulations to Nick and his team, we know just how good his bacon is and now Angela does too!

There’s bacon, then there’s Dukeshill British bacon. Dry cured by hand using sea salt and unrefined brown sugar, it has a flavour that harks back to the “good old days” - and because no water goes into it when we make it, none will come oozing back out when you cook it! Available unsmoked or traditionally kiln-smoked for a more intense flavour.

We only use British pigs to produce our traditional dry cured Bacon.