Our bacon is all hand-made from our own free-range pigs. We use time-honoured artisanal methods for curing – just dry-cured in salt and natural spice mix (no preservatives or nitrite/nitrate) before hanging in our temperature-controlled fridges to cure, then cold smoke to get a classic smokey balance of flavour. As our bacon is naturally made with no brine or water, it fries up crispy, without any loss of water. All our bacon is sliced and vacuum-packed in ±200g packs.The meat is dry cured in a salt and spice dry mix (no preservatives or nitrite/nitrate) of approximately 10 days, before it is cold smoked for 3 days and then air dried to concentrate flavours.

At Wickedfood Earth we run free-range pigs as an important mix to our farming model. They live outdoors and are not confined in small cages or overcrowded barns. In addition to being able to forage in large camps, we supplement their diet with fresh vegetable offcuts supplied by the various packing houses in our area. This means that our animals are eating vegetables that are fresher than those available to the consumers on supermarket shelves. Free-range pork is something very special and unique. The meat has exquisite flavour and colour, and superior texture with crunchy crackling