Taste the difference - this is how bacon and ham used to be!

Here at Taste Tradition we use only the traditional curing method which has been in use for centuries.

Our meat is cured and then left to hang on the premises for several weeks in order to let the pork mature into bacon.

As the meat dries out, the distinctive taste and texture is able to develop to be enjoyed by you, the customer.

We then sell this in a range of different cuts; sliced bacon, back, middle and streaky, bacon chops, gammon steaks, ham joints, ham hocks and bacon lardons, also known as bacon bits. We also use this meat to produce our award winning Hambleton Lightning Ham, cured in a locally brewed ale – and well worth trying!