It is a time consuming process: each back is hand rubbed with sea salt and sugar left to cure, this is when the water is expelled from the muscle.

It is then matured and air-dried before it is ready to be packed. Chris says; ‘Quality is the be all and end all of what we do. As we don’t add water there is no shrinking when it’s cooked and the mild sea salt cure ensures a delicate flavour.

We produce bacon the old fashioned way, hence our bacon is like it used to taste!’