3 Reasons Ours is The Best Bacon
We are confident that ours is the best bacon.
This is due to three important factors:
1 We use Organic Pork
We make all of our bacon with pork from our own organic pasture raised pigs.
Our pigs live their entire lives free to roam on fresh pasture, forage for their natural diet, and roll in the mud, meaning they are happy and healthy.
Sadly, this is not the case for most of the pigs farmed in the UK. 98% of UK pigs are fattened in sheds. 93% spend their entire lives indoors.
Don’t be fooled by claims such as “Outdoor bred“. The pigs still spend their entire lives in captivity, fed unnatural, unsustainable feed, and routinely dosed with antibiotics.
Even “Free Range” doesn’t count for much. The only certification that guarantees your pork came from a happy, healthy pig is the organic one.
You can’t make the best nitrite free bacon without using the best pork!
2 Our Cure is Nitrite & Nitrate Free
Our bacon is free from both nitrAtes and nitrItes, don’t be fooled by cheap imitations!
You’ll now find various mass produced products claiming to be free from one OR the other.
They’ll then list on their ingredients “natural flavourings“…
There are of course many natural sources of both nitrates and nitrites… crafty eh?
You can’t make the best nitrite free bacon if you’re secretly using hidden preservatives that are just the same!
Pasty, but tasty! Our bacon isn’t bright pink. This is because it’s the nitrites and nitrates that cause this colour change. It might not look like the bacon you’re used to when it arrives, but that’s a good thing!
We make our cure with organically approved sea salt (no anti-caking agent), organic raw cane sugar and organic blackstrap molasses.
Sugar? Don’t worry, the final product only contains trace amounts.
The sugar and salt draw the moisture out of the pork during the 2-week curing process. Afterwards, we rinse off the excess sugar and salt, then hang for another 10 days.
3 Our Bacon Tastes Amazing!
We home-cure our organic pork for two weeks, which naturally draws out the moisture. We then wash the ham to remove excess salt, and hang it for a further 10 days before slicing it to produce a truly spectacular product!
