Our artisan bacon starts with a traditional dry cure that slowly draws out moisture and concentrates the natural flavour of the meat. Before smoking, each slab is generously coated in freshly crushed black pepper, creating a bold, aromatic crust that complements the smoky richness perfectly.
The bacon is then slow-smoked to develop a deep, savoury flavour with just the right amount of peppery bite. The crushed pepper forms a fragrant outer layer that becomes beautifully crisp when cooked, adding texture and warmth to every slice.
Dry-curing gives the bacon a firmer, meatier texture and a fuller flavour — the kind of bacon that doesn’t shrink away in the pan. After one taste, you’ll wonder why you ever settled for boring old bacon.
Perfect for breakfast, burgers, sandwiches, or simply frying up and enjoying on its own. Bold, smoky, peppery — bacon the way it should be.
