The reason Rick Stein came to visit, and made us one of his Food Heroes, was because our family has been producing this traditional Scottish cure for over 150 years. Ayrshire bacon is the traditional Scottish cure. Boneless and rindless sides of outdoor reared pork are cured then given time to mature and let the natural flavours develop. This is the same method used by our family since great- great grandfather started curing bacon on his farm.

No added water means our bacon won’t shrink away in the pan and crisps up beautifully.

“Best Bacon in Scotland” BBC Good Food Magazine.

“Good old fashioned bacon” and “A full bodied taste that cannot be compared” Henrietta Green Food Lover’s Guide to Britain