Acclaimed Channel 4 programme ‘Tried & Tasted’ pitted our award winning Denhay dry cured smoked back bacon against 3 other high street brands of bacon.
Judged by a panel of experts including award winning butcher Charlotte Mitchell, baker Stacie Stewart, renowned restauranteur Fred Siriex and blogger and TV presenter Lucy Alexander, Denhay beat the competition on flavour, smell and appearance.
The series is hosted by none other than Michelin starred chef Michel Roux Jr and revered food critic Jay Rayner, who also placed Denhay on their ultimate shopping list.
If you missed the show, fear not, Episode 8 of Tried and Tasted is available on Channel 4’s 4OD player. And of course, if you wanted to buy our ultimate bacon, then our easy to use store finder will help you.
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.