Our bacon is all hand-made from our own free-range pigs. We use time-honoured artisanal methods for curing – just dry-cured in salt and natural spice mix (no preservatives or nitrite/nitrate) before hanging in our temperature-controlled fridges to cure, then cold smoke to get a classic smokey balance of flavour. As our bacon is naturally made with no brine or water, it fries up crispy, without any loss of water. All our bacon is sliced and vacuum-packed in ±200g packs.
At Wickedfood Earth we run free-range pigs as an important mix to our farming model. They live outdoors and are not confined in small cages or overcrowded barns. In addition to being able to forage in large camps, we supplement their diet with fresh vegetable offcuts supplied by the various packing houses in our area. This means that our animals are eating vegetables that are fresher than those available to the consumers on supermarket shelves. Free-range pork is something very special and unique. The meat has exquisite flavour and colour, and superior texture with crunchy crackling. For some of Wickedfood Earth’s favourite pork recipes click here.
Hot Smoked Belly Bacon, Hot Smoked Loin Bacon, Cold Smoked Belly Bacon, Cold Smoked Loin Bacon, Bacon Cubes – 65g packs, Shoulder Bacon
This is definitely our all-time favourite bacon - we buy in bulk and freeze it so we don't risk running out. The taste is more intense than commercial brands, so a little goes a long way. It's amazing!
Bacon had a good flavour but was very thinly sliced so because of high fat content shrivelled to nothing when cooking. Nothing wrong with fat but bacon needs to be sliced much thicker for us.
Our bacon is very different from store-bought bacon that people are used to cooking. We have found that the thicker the cut the tougher the meat. We suggest cooking on a low heat otherwise the fat will cook away.