You can enjoy our variety of traditional cured Buccleuch bacons in all sorts of ways. Our selection can meet your breakfast preferences whether they be, smoked, unsmoked or streaky. You can enjoy bacon loin steaks as a fast and tasty lunch or have a really lazy start to your weekend with a traditional Buccleuch breakfast selection. Slow down and enjoy a great start to the day.
Traditional dry curing uses only salt, sugar and saltpetre, this curing mixture is rubbed into the meat by hand which is then laid on a bed of salt to cure for up to one month. After being washed and dried the joints are hung and allowed to mature as quality bacon needs time to reach perfection.
