Smoked back bacon
Back bacon is a cut of bacon that includes the pork loin from the back of the pig. It may also include a portion of the pork belly in the same cut.
Our Iron Age pig bacon is dry-cured and cold smoked.
No classic fry up is complete without this.
Iron Age pigs are a distinctive looking cross breed first developed for a BBC documentary, by combining a Tamworth – one of our least diluted British breeds – and a wild boar produced a pig that had many of the characteristics of early domesticated animals from the Iron Age period. The flavour is very clean and distinctive with really sweet fat.
We source our pork from a regenerative system in North Yorkshire with the pigs running in 250 acres of ancient woodland. Each pig has 2.5 acres of space meaning they are very low density.
The pigs root and trample undergrowth in the forest clearing plants such as ivy and bramble and fertilising tree growth managing the forest.
The forest has never had any agricultural chemicals applied so is by definition organic but not certified.
Shelters are provided for the pigs to use as they wish during inclement or cold weather but they spend most of the summer sleeping outside where they choose.
Much of the pigs diet comes from their own foraging in the woodland and is made up of plants roots and insects but their diet supplemented with a mix of UK sourced grains and seed meals.