Bacon & Gammon
Traditionally dry-cured bacon and gammon from your Northallerton butcher — smoked and unsmoked, cut to your preferred thickness. Free from added water, so it fries and roasts beautifully every time.
Thick-cut chops from the loin. Like a bacon steak — meaty, substantial, and quick to cook.
Thick loin rashers, dry-cured in our shop. Crisps up beautifully without shrinking in the pan.
Proper dry-cured bacon with concentrated flavour. No water, no white foam — just real bacon.
Traditionally dry-cured gammon, free from added water so it cooks without shrinking. Glaze it for the Christmas table or slice cold for Boxing Day.
Cooking instructions included
A proper joint for boiling or roasting. Soak overnight, stud with cloves, glaze with mustard and honey.
Thick, meaty slices ready for the grill or pan. Top with a fried egg and you are sorted.
The whole rasher — back and streaky in one slice. Best of both worlds in the frying pan.
Oak-smoked back bacon with a deep, savoury tang. The smell alone is worth it.
Smoked streaky with an extra hit of woodsmoke flavour. Renders down crisp and golden.
Thin, crispy rashers that go brittle in the pan. Essential for burgers, BLTs, and wrapping joints.