Our Products - Processes

Range // Nutritional Info // Processes // Food safety

Cuts
A side of bacon produces several cuts of meat. Most bacon rashers come from the middle (such as back, middle and streaky), while the front end and gammon are used for pork steaks and joints.

Cures
You can buy bacon cured in various different ways. Curing is the process used to preserve the meat, either by dry salting or in a salt solution or brine. Various ingredients can be added and different processes used to flavour the bacon.

Wiltshire cure
A traditional cure which originated in Wiltshire. The bacon is cured in what is known as a 'live' brine; the flavour being developed by the living bacteria.

Dry cure
A traditional cure which uses dry salt rather than brine. Mild cure or low salt Launched by the Danish industry, 'low salt' bacon contains just 2.5% salt.

Sweet cure
A cure which has had sugar or syrup, such as maple, added to it.

Smoked bacon
After curing, the bacon is smoked using wood chippings. We use beachwood chippings as would have been the case in the early days of bacon production.

Unsmoked bacon
Cured bacon which hasn't been smoked.