Ripon Cathedral Streaky Bacon Smoked

Our dry cured Free Range streaky bacon is as Bacon should be. Named in homage to the Cathedral of Ripon, the focal point of our city, where from humble beginnings we started our epic Farmison journey. We use whole cuts of rare breed cross free-range British pork from older pigs which gives a much deeper, more intense flavour.

The muscles have a fermentation culture added to them at the time of dry curing. The fermenting culture activates preserving enzymes & 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. Using whole cured muscles which are then matured and dried for approx 3 days to ensure there is very little moisture left in the meat. This gives a much crisper slice.