Dry-Cured, Traditionally Smoked Back Bacon
Our meat is sourced from John M. Munro in Dingwall, who provides us with the loins of Scottish pigs reared in Portmahomack. Because the whole dry-curing, air-drying and smoking process takes around nine days, it results in a quality and taste that stands out from industrially produced food. Initially we will focus only on the production of dry-cured and traditionally smoked back bacon, but we intend to add more cured and smoked products in the future.
The bacon can be purchased in delicatessen and butcher shops in Inverness and surrounding area. For a full list of outlets please click here.
We have also had a favourable response from local restaurants and would welcome enquiries from restaurants in and around Inverness if they were interested in using our bacon in their dishes.
In the case of sufficient demand we will start selling it as on on-line product. If you live locally, please feel welcome to visit and buy directly from our smokehouse premises. For more information please phone us on
+44.(0)1456 450011 or
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