Traditional Bacon & Dry-Cured Meats - Heritage Breed Pork

About

At Swaledale, we make heritage breed bacon using traditional dry-curing methods practised in Britain for centuries. Originally developed as a means of preserving pork, dry-curing also concentrates flavour and brings out the very best in well-reared, properly matured meat. We use only outdoor-reared pigs from heritage breeds, including Tamworth and Middle White. The same whole-muscle cuts we supply fresh to our restaurant chefs are selected for curing, so the quality of the pork comes first. Our pigs are reared outdoors, where they can root, wallow and express their natural behaviours. Given time to mature at their own pace, they develop beautifully marbled meat and a generous covering of rich, flavourful fat. It is exactly the sort of pork needed to make exceptional bacon and other traditional dry-cured meats.