Description As seen on James Martin – Islands to Highlands This is bacon the way it used to be: simple, honest, and full of flavour. We start with pork from slow-grown heritage breeds, raised outdoors and naturally marbled. The bellies are dry-cured by hand using just sea salt, cracked black pepper, and fresh thyme, then left to rest and develop flavour over time — no rush, no shortcuts, and no artificial additives. The cut itself, streaky bacon, comes from the belly – offering the perfect ratio of fat to meat. It crisps up beautifully in the pan or oven, with the fat rendering gently to baste the meat as it cooks. What you get is bacon that’s bold and savoury, with a touch of herb and spice, and just the right chew. It’s just as at home on a breakfast plate with sourdough and eggs as it is wrapped around a joint of meat or scattered through a pasta dish. Because it’s made from properly reared pork and cured using traditional methods, it’s naturally full of flavour and doesn’t need sugar, nitrates, or colourings to make an impression. The fat from heritage pork also carries a better balance of nutrients and more depth of flavour, especially when the animals are raised slowly and allowed to develop at their own pace. It’s a bacon that cooks clean, eats richly, and reminds you why good pork matters.
