Why is it so difficult to find good bacon? It now isn’t. Hepburn’s of Shenfield in Essex are award-winning family butchers who have been curing their own bacon the same way since 1932. The pigs are born outside and spend their entire lives outdoors with freedom to roam in large paddocks, rooting around in the sandy East Anglian soil. By burning more calories they grow at a much slower, more natural rate so the pork acquires a greater flavour and succulence.