Wiltshire Cured Back Bacon
Our traditional Wiltshire Cure recipe dates back to the 1840s and is a ‘wet-cure’ which means that the bacon is immersed in a liquid brine for 3 to 4 days.
Old-Fashioned Middle Cut Bacon
Our delicious Dukeshill Bacon is dry cured by hand using salt combined with brown sugar and is full of traditional bacon flavour.
Our Pancetta is a Gold Medal winner from the Great Taste Awards - an authentic taste of Italy.
Smoked and unsmoked streaky bacon, prime British pork shoulder meat and our own blend of seasoning, minced twice to get just the right bite and texture.