As part of our due diligence James made a visit to the abattoir from where we source pork for our British cured back bacon.


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.


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