Most bacon and ham is cured with synthetic sodium nitrite. It's what gives cured meat its colour and keeping qualities. We do things differently.
Fermented celery instead
We cure our hams, bacon and smallgoods with fermented celery, a natural source of nitrite. That means no added chemical nitrites, and none of the "e" numbers you'll find on many supermarket labels.
Less is more
Our philosophy is simple: if you start with quality free-range pork, turkey and chicken and pasture-fed lamb and beef, you don't need to add much. Our range is free of fillers, artificial colours and flavours, gluten and sugar.
Ingredients on the front
We print our ingredients on the front of every pack, not hidden on the back. We're proud of what goes in, so we want you to see it first.