Barn Bacon - the best we’ve ever tasted
There’s an awful lot of bacon on the market. If you’re a pig farmer you’re in a race against shelflife, you’ve got just a few days from slaughter to get your porkers sold to customers. For many farmers that’s why bacon and ham production becomes attractive. The loin and belly can be preserved as streaky and back bacon, the back legs for hams and that’s most of the animal taken care of and good to be stored for several weeks at least. The more salt and sugar you can get in to your pork the longer it will keep generally, if you can get more water into it in the form of brine then the weight increases and you’ve got more meat to sell.
None of the above makes for very exciting food on your plate, who wants to eat bacon that’s borne of nothing more than extending shelflife and adding weight? Surely what you want is something borne of a passion to make amazing food, to take a piece of good fresh pork and through careful butchery and painstaking curing make it into something amazing.
Andrew, Christine and Will Smith (that’s Andrew there) have been rearing their own free range pigs to the highest standards of welfare for the last 20 years. They prepare a variety of traditional butcher’s counter products including staggeringly good Dry Cured Honey Roast Hams and the best bacon we’ve ever tasted. We’re delighted to include their bacon on our menu, it’s succulent with the right amount of fat to it, has a deep flavour from the quality of pork they use and real texture from the traditional dry cure.
Click here to order the best bacon there is.
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