East Riding Country Pork Hand of corn
Straw Bales on the farm at East Riding Country Pork
Logos
East Riding Country Pork Butcher
Sleeping piglet

Bacon

Our cured products are traditionally dry cured, this means that salts are rubbed into the skin and left to cure for 3 weeks before sale. This ensures optimum ‘mmmm’ quality once eaten. A taste you will never forget and will leave your mouth watering for more!

Dry Cured Bacon Products

  • Rindless Middle Bacon
  • Streaky Bacon
  • Back Bacon
  • Bacon Pieces
  • Bacon Chops
  • Bacon Ribs
  • Bacon Shoulder Joint

Traditionally Cured Gammon products

  • Gammon Joint
  • Gammon Steak
  • Diced Gammon

We traditionally dry cure our own bacon using pork from our farm in Yorkshire however due to supply and demand we occasionally outsource the supply of our gammon products.  All of these products are of the highest quality and may have EU origin.

‘We can honestly say that these sausages are the best we have ever tasted. Absolutly no fat and a wonderful selection of flavours. We recommend you to all our friends.’

Ruth Whatley, Leven