Our unsmoked (or green) bacon is prepared using the same traditional dry curing method but without the smoke. Free-farmed pork shoulder is cured then allowed to mature fully before slicing. This time honoured method results in rashers with a traditional flavour and texture.
Some people simply prefer the taste of unsmoked bacon to smoked. Even if you’re a fan of traditional smoked bacon, you’ll find this unsmoked bacon useful as an ingredient in dishes when you don’t necessarily want the smoked flavour to be overpowering.