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, reared in extensive conditions, and the flavour-enriching process of wood smoking. The bacon is named in homage to the Cathedral of Ripon, the focal point of our little city, with the pastures and livestock of the Yorkshire Dales and North York Moors on our doorstep.

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.