Collection: Naturally Cured Traditional Suffolk Bacon

We have been making naturally cured bacon, i.e. no nitrates, since 2002. All of the pork that we use for our production is 100% free range with the pigs being farmed nearby at Blythburgh on the Suffolk coast by the Butler Family. 

Upon receiving the sides of fresh pork we dry cure them using only Cheshire salt, black pepper and fennel seed. Once cured, we sell our bacon unsmoked, smoked or marinaded and smoked. The smoking takes place behind Emmett’s in our heritage smokehouses.

All our bacon is sold with rind on and we slice it on our vintage flat bed Berkel slicer - 16 or 8 rashers per packet. We also sell it as a whole side, a piece, thicker rashers, chunks or lardons. We recommend dry frying our rashers in a non stick pan with no added oil. Absorb the natural fats that are released during cooking with a slice of bread and then toast the bread!

Serve with a bottle of Emmett’s Rioja and a jar of date and lime chutney!