Abattoir
As part of our due diligence James made a visit to the abattoir from where we source pork for our British cured back bacon.
Beef
During the visit they were proccessing a herd of local beef.
Fresh Pigs
Pigs graded by size and fat coverage.
Pigs selected for the bacon we cure, range from 8-10 which indicates the depth of fat coverage. For bacon we need larger loins, to get a decent size eye to the meat. While James was there our latest palet was ready to leave.
If you would like any information on any of our products do not hesitate to contact us.
