- Farm shop
- Dry Cured Bacon
Dry Cured Bacon
Dry Cured Bacon
Back in Stock for Christmas - welcome to pre-order and arrange your collect thanks
British Saddleback Bacon made the traditional way from woodland raised pigs for a darker textured muscle depth of filling delicious meat
1kg packs of back or streaky bacon, with rind and ideal for stag and hen party bookings - approx. 12-20 slices (streaky is more slices / kg than back bacon)
500g rindless back bacon - approx 8 slices
1kg Cater pax for bacon butties is rindless back bacon - approx 20 - 24 slices
Dry Cured is the traditional way of curing meats where Salt and Saltpetre is rubbed onto the meat and then stacked in cool conditions to drain excess water from within the meat. Brine cured bacon which is the norm these days uses Thiophosphates in a water solution that basically adds 20% water into the pork with the resulting effect being a white liquid oozing from the bacon during cooking.
Dry cured bacon offers 25% more meat / kg than brine cured Bacon according to Helen Browning at Eastbrook Organic Farm where Jen trained in Pig Management back in 1998
We hope this information helps everyone understand that quality is not compromised here at Fernhill Farm
Back in Stock for Christmas - welcome to pre-order and arrange your collect thanks
British Saddleback Bacon made the traditional way from woodland raised pigs for a darker textured muscle depth of filling delicious meat
1kg packs of back or streaky bacon, with rind and ideal for stag and hen party bookings - approx. 12-20 slices (streaky is more slices / kg than back bacon)
500g rindless back bacon - approx 8 slices
1kg Cater pax for bacon butties is rindless back bacon - approx 20 - 24 slices
Dry Cured is the traditional way of curing meats where Salt and Saltpetre is rubbed onto the meat and then stacked in cool conditions to drain excess water from within the meat. Brine cured bacon which is the norm these days uses Thiophosphates in a water solution that basically adds 20% water into the pork with the resulting effect being a white liquid oozing from the bacon during cooking.
Dry cured bacon offers 25% more meat / kg than brine cured Bacon according to Helen Browning at Eastbrook Organic Farm where Jen trained in Pig Management back in 1998
We hope this information helps everyone understand that quality is not compromised here at Fernhill Farm
A little bit of information to help us help you:
Fernhill Farm is a working livestock farm, home to Andy and Jen, their two sons Kyle and Seth and their pack of four working dogs*, three farm cats, 20 pigs and at certain times of the year their home bred herd of 50 Aberdeen Angus cattle and many thousands of Sheep
(*Our dogs are territorial so please leave your dogs at home, even when collecting your orders thanks)
We also run an events business and the Fernhill Fibre enterprise from this farm and as such, visitors are welcomed by appointment only - we really do need to know when you are coming - please do not turn up unannounced as we are always busy doing something here and we host private exclusive weekend events
Thanks in advance for your understanding
To order from us, please follows these guidelines thanks:
Online meat products are vacuum packed, labelled and stored frozen
Browse our products and add to your checkout cart
All meats are selected from our freezers unless pre-ordering meat boxes
Payment incurs no delivery or postal charges as we operate a click and collect system
Contact jen@fernhill-farm.co.uk (07903584695) to arrange your collection time
Delivery to BS40 maybe an option when kyle passes his driving test - exciting new addition
When pre-booking MEAT BOXES in advance, we shall make contact and let you know dates and times just as soon as we know - please ensure contact details, including phone number is available thanks
We can also open the shop at pre-arranged times - here you can browse our Meat and Fibre Shop items - to view all our online products - please contact Jen
Card and cash payments are accepted with no minimum orders
We can also help with commissioned orders that include whole spit roasts (lamb and pork) specific cuts of meat, bulk orders for both meat and wool etc
All our meat and wool products are verified as Regenerative by the Savory Institiute and on the Land to Market platform
We are also certified as Grass-fed, GMO-Free, Animal Welfare Approved and running a polit project to become verified as regenerative by A Greener World
Hope this helps, and thanks for supporting our holistic enterprises
Andy and Jen