6 to 8 thick-cut rashers, of wet cured streaky bacon. (Rind on)
Our bacon is taken from traditionally hung carcases which is then cured, in a wet cure, for 7-10 days until it is just right.
All our meat comes from rare-breed pigs raised on our own farm in Shepton Mallet or from pigs rasied by other local farmers but, always from pigs that have been reared outdoors and in the best way possible.
Due to the breeds of pigs we raise, we cannot guarantee that the rasher size will be the size you see in the supermarkets but, we can guarantee that the flavour will be amazing, if not... I'll eat my hat.
By eating rare-breed pork, you are helping farmers protect native breeds; breeds which, over the last few decades have reduced in numbers to a point they are considered critically 'at risk'