West End Farm Bacon
Cameron runs West End Farm Devizes, if you buy fresh pork cuts from Westin Gourmet they all come from Cameron’s farm. *Cameron’s Pig’s are all RSPCA Freedom Food approved and he’s a holder of the prestigious Compassion in World Farming Good Pig Award
After arriving at Deer Box we hang the pigs for 4 days before breaking down into primal cuts. We then separate what we need for bacon and then the rest we use for trim in our sausages. Each cut is covered in a traditional dry curing salt rub carefully measured to keep the salt and nitrate content as low as possible while getting a full cure. They are then bagged and sealed to cure for 7-14 days depending on the size of the cut. Once cured, they are rinsed with water and air dried for 5 days before being set aside for cold smoking or ready for slicing and packing. Our smoked bacon is cold smoked for 6 hours using oak smoke shavings to create a fuller flavour.
Cameron runs West End Farm Devizes, if you buy fresh pork cuts from Westin Gourmet they all come from Cameron’s farm. *Cameron’s Pig’s are all RSPCA Freedom Food approved and he’s a holder of the prestigious Compassion in World Farming Good Pig Award
After arriving at Deer Box we hang the pigs for 4 days before breaking down into primal cuts. We then separate what we need for bacon and then the rest we use for trim in our sausages. Each cut is covered in a traditional dry curing salt rub carefully measured to keep the salt and nitrate content as low as possible while getting a full cure. They are then bagged and sealed to cure for 7-14 days depending on the size of the cut. Once cured, they are rinsed with water and air dried for 5 days before being set aside for cold smoking or ready for slicing and packing. Our smoked bacon is cold smoked for 6 hours using oak smoke shavings to create a fuller flavour.
Cameron runs West End Farm Devizes, if you buy fresh pork cuts from Westin Gourmet they all come from Cameron’s farm. *Cameron’s Pig’s are all RSPCA Freedom Food approved and he’s a holder of the prestigious Compassion in World Farming Good Pig Award
After arriving at Deer Box we hang the pigs for 4 days before breaking down into primal cuts. We then separate what we need for bacon and then the rest we use for trim in our sausages. Each cut is covered in a traditional dry curing salt rub carefully measured to keep the salt and nitrate content as low as possible while getting a full cure. They are then bagged and sealed to cure for 7-14 days depending on the size of the cut. Once cured, they are rinsed with water and air dried for 5 days before being set aside for cold smoking or ready for slicing and packing. Our smoked bacon is cold smoked for 6 hours using oak smoke shavings to create a fuller flavour.