Our smoked bacon doesn’t rush things - because good things never should. We take our time, and we do it properly, dry curing each rasher the traditional way before gently smoking it over beechwood to build layers of deep, savoury flavour that really set in.

That slow, careful smoking process is what gives it its unmistakable character - rich, rounded, and full-bodied, with a subtle smokiness that lingers without ever overpowering the natural taste of the pork. Every slice is crafted with patience and respect for the ingredient, allowing the curing and smoking to do exactly what they’re meant to do. Add in Red Tractor assurance and you’ve got bacon that’s been raised right, prepared right, and tastes exactly as it should – honest, high-quality, and full of proper flavour in every bite.

From the first sizzle in the pan to the last mouthful on the plate, this is bacon that rewards taking your time. Go on – spoil yourself properly.