Our Saddleback pigs stroll the Wiltshire Downs looking for fun, adding flavour and texture with every step. The result is pork that tastes, cooks and smells the way it ought to.
You’ll never breakfast alone when others find out you’re cooking Eastbrook’s bacon. We cut the loins to the classic back and streaky shape, dry cure it for at least ten days, and produce a bacon bursting with flavour.
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