Nitrite & Nitrite Free, Dry-Cured, Free Range, Smoked Bacon Mince

We cure and smoked both loins and bellies of our free range pork by hand, following traditional methods using only sea salt and brown sugar with a natural beechwood smoke. No added nitrites or nitrates, and no added water, our bacon is slowly dry cured to develop a deep, natural savoury flavour and firm texture. Every time that we slice our prized bacon, this process creates offcuts of odd sizes and shapes. As committed advocates of true whole-carcass butchery, we ensure nothing goes to waste. Rather than discarding these flavourful trimmings, we carefully mince them, creating a beautifully balanced bacon mince that’s primed and ready to enhance your cooking. Smoked and richly porky, this versatile kitchen staple browns beautifully and delivers concentrated flavour to every dish. Perfect for pasta sauces, stuffings, homemade burgers, casseroles, or simply crisped up as a delicious topping, our bacon mince is a fridge essential that brings deep, savoury bacon character to any meal