Bacon, Cured & Charcuterie

Traditional Curing & High-Welfare Craftsmanship

At Applecross Farm, premium bacon and charcuterie begin with native-breed pork raised slowly on natural Cheshire pastures. Unlike mass-produced supermarket bacon that shrinks and releases excess water when cooked, our dry-cured meats are aged naturally to concentrate their flavour and retain a firm texture.

We hand-rub our cuts with sea salt, spices, and natural glazes before cold-smoking them over select hardwoods or dry-aging them to perfection.

Premium Cured Cuts for Everyday & Specialty Cooking

Dry-Cured Bacon: High-welfare pork belly and back bacon dry-cured for crisp searing, rich flavour, and zero pan-water release.

Artisan Charcuterie & Specialty Cuts: Cured pork collars, specialty charcuterie, and traditional black pudding perfect for sharing boards, tapas, or elevated recipes.

Wholesome & Clean: Short ingredient lists with transparent curing processes, making them a great addition to family breakfasts or high-protein meal plans.

Cooking & Serving Suggestions

Pan-Frying Bacon: Place bacon in a cold skillet and cook gently over medium heat. Letting the fat render slowly yields maximum crispness and deep smoked flavor.

Charcuterie & Cured Cuts: Serve room temperature on charcuterie boards paired with local cheeses, artisan bread, and farm-pressed apple juice.

Frequently Asked Questions

Q: Is your bacon dry-cured or wet-cured?

A: We use traditional dry-curing methods rubbed by hand. This ensures our bacon cooks crisp without boiling in excess water or shrinking down in the pan.

Q: Can these cured meats be frozen?

A: Yes. All bacon, cured cuts, and charcuterie arrive fresh, vacuum-sealed, and chilled. They can be safely frozen for up to 3 months. Thaw completely in the fridge before cooking.