Proudly curing and smoking bacon the traditional way for over 60 years.
Home Curing of Bacon
For over 60 years, we have been curing bacon the traditional way—all done in-house by our butchers, a tradition that few shops can still offer today. All of our bacon is dry-cured for two weeks.
Customers can choose between unsmoked or cold oak smoked bacon—the latter being cold smoked for one week to draw out moisture. The result is a product far superior to anything you’ll find on supermarket shelves.
We display our bacon in whole pieces, allowing you to choose the exact thickness you prefer—whether it’s wafer-thin or thick, steak-like slices.
Whether you're after the perfect Sunday roast, planning a BBQ, or just want to stock up on top-quality cuts, we’d love to hear from you. Give us a call, drop us an email, or pop into the shop — we’re always happy to help and full of ideas if you’re not sure what you need. You'll find us right in the heart of Stockbridge, and we’re always up for a chat about good food.
