Smoked & Unsmoked Bacon
Traditional Smoked & Unsmoked Bacon
Experience real dry-cured bacon handcrafted at Applecross Farm in Kelsall, Cheshire. Made from native-breed, pasture-raised pork, our bacon is cured by hand using traditional sea salts, natural glazes, and hardwood smoke. From classic unsmoked back bacon to specialty Jack & Maple and deep Smoked Belly Bacon, our slices cook crisp in the pan without releasing excess water or shrinking down.
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Smoked Belly Bacon (savoury)
£5.99 -
Smoked Coffee Bacon
£6.99 -
Smoked Jack & Maple Bacon
£6.99 -
Smoked Maple Belly Bacon (sweet)
£6.99
Dry-Cured Quality from Cheshire Pastures
Unlike mass-produced supermarket bacon that is injected with water and chemical accelerants, our bacon at Applecross Farm undergoes a slow, natural dry-curing process. This traditional method draws out moisture, concentrates the pork's natural richness, and ensures an authentic texture.
Whether you prefer a light wood smoke or a clean, unsmoked cure, our bacon offers a clean, high-welfare choice for breakfast tables, gourmet burgers, and family meals.
Why Choose Applecross Farm Bacon?
Zero Added Water: Dry-cured by hand so it sears crisp in the pan rather than boiling in liquid.
High Welfare: Raised slowly on natural pastures for superior fat rendering and rich flavour.
Versatile Flavour Cures: Available in traditional smoked and unsmoked varieties, as well as small-batch flavoured cures.
Frequently Asked Questions
Q: Can your bacon be frozen?
A: Yes. All bacon arrives fresh, vacuum-sealed, and chilled. It can be safely frozen for up to 3 months.
Q: Is your smoked bacon naturally smoked?
A: Absolutely. We use real hardwood cold-smoking methods rather than artificial liquid smoke flavourings.