The hero of the english breakfast
Our mouthwatering bacon is produced by the award winning Sandridge Farm in Bromham, and dry cured according to a method originating from Calne in the 1840s. With no added water it's guaranteed to "sizzle not drizzle".
Rearing Large White and Landrace breeds of pig the traditional way, you won't be surprised to know that there are no artificial hormones, growth promoters or routine antibiotics for these hogs. They're plumped up on the perfect wiltshire diet of home milled grain, together with yoghurt, beer and cider yeast.
It takes three weeks for our Wiltshire Cured bacon to reach perfection. The sweet, mellow flavour is worth the wait.