Nothing beats good quality dry cured bacon!!! We only use our slow reared, Gloucester Old Spot or Saddleback pork to make our bacon and you’ll taste the difference immediately. All our dry curing is done in house and we love playing around and experimenting to come up with new ideas. Black strap is a sweet cure developed by Albert’s son, Roger Matthews it contains sugar, dark molasses along with some other secret ingredients and we think it’s fantastic. We’ve also won some awards with it, North West Fine Food category winner of best bacon in 2008 and Great Taste 1 Gold Star 2011.
This bacon works great with any dish but we’d particularly recommend trying it with some Chadwick’s black pudding the two compliment each other very well.