Ripon Cathedral Streaky Bacon Smoked

Our smoked streaky bacon is just how bacon should be. The rich, more intense flavour is explained by our use of whole cuts from free range pigs, and then goes through a flavour-enriching process f wood smoking. The bacon takes its name from Ripon Cathedral, a landmark of the city where our company was first founded, inspired by the surrounding pastures and livestock of the Yorkshire Dales and North York Moors

The muscles have a fermentation culture added to them at the time of dry curing. This preserves enzymes and amino acids in the meat, deepening the flavour profile even further. The cultures will react naturally with the sugars in the meat to create a milder, sweeter tasting bacon. We then dry the bacon for approximately three days to ensure there is very little moisture left in the meat, giving a much crispier slice of bacon.