Taken from the inside of the shoulder of the pig, collar is a beautifully balanced cut with perfect ratio's of lean and fat. 

The collar has a beautiful spider's web type pattern of fat running throughout the cut that allows us to cure bacon that is stays wonderfully juicy when cooked. 

All our bacon is cured nitrate free and with simply salt and molasses sugar. The deep dark flavours of the molasses sugar perfectly compliment the wonderful flavours of our free range pork.