Bacon is one of the oldest processed meats in the world. It has long been a breakfast staple but is found on lunch and dinner menu’s everywhere.
Bacon is pork that has been cured one of two ways: dry or wet, it can also be smoked. It can be bought as rashers, chops or larger cuts and is delicious
ARVB dry-cure our award winning ‘Home Cured Bacon’ – the meat is rubbed with salt and flavourings (dry-salting) then left to cure. ARVB believe dry curing / salting is the superior method of curing as wet cure involves steeping the meat in a brine of salt and water.
Gammon is the hind leg of pork after it has been cured by dry-salting, brining or smoking and needs to be cooked. It is sold on or off the bone, as steaks or slices. Gammon hock (or knuckle) is the foot end of the joint. Joints of cooked gammon (ham) are often served at Christmas, or on Boxing Day.
Customers can be confident that our cured products have been ethically reared, assuring food safety, animal welfare, hygiene and environmental protection through every part of the food chain. Our cured products are traceable – ‘gate to plate.’
