Our award winning dry cured bacon is made using only British outdoor bred pork. We dry cure it by hand and mature the bacon slowly before slicing. This traditional method results in wonderfully flavoured and succulent rashers of bacon.
Our range includes smoked and unsmoked variants of back and streaky bacon. We also produce a special wet cured product, Wiltshire Cure Unsmoked Back Bacon.
We have a whole range of recipes featuring our delicious award-winning dry cured bacon and gammon. View recipes
Our dry curing technique involves a unique mixture of dry sea salt, nitrite and Vitamin C massaged into the pork loins and bellies which are then cured for between two and three weeks.
The chosen loins and bellies are gently smoked over beech wood.
Once cured, the bacon is ‘fresh sliced’ and then layered in the pack so all the slices can be seen and easily lifted. Most other bacon is frozen solid and pressed into shape before slicing; we believe that freezing contributes to unwelcome white scum and harms the flavour, so we simply won’t do it.
The outdoor bred pork in Denhay comes from producers inspected to RSPCA welfare standards by the RSPCA’s independently certified farm assurance scheme. Find out more
We only use British outdoor bred pigs to make our bacon and gammon.
We were proud to be appointed bacon curer to the Prince of Wales in 2008.