Smoked Streaky Bacon (250g) Christmas We buy the finest French

We buy the finest French ‘Extra’ raw foie gras lobes

Made with the same techniques and in the same style as the Jambon De Paris

An unwavering dedication to quality

Or 11" x 14"

Two Orchards was started in West Sussex by my good friends Ted & Fred

Smoked Streaky Bacon (250g) Christmas We buy the finest FrenchMost of our bellies & loins go to making farce for pts and pork pies but when the pigs are of a particularly high standard we save the bellies to be dry cured for five days in sugar, salt and spices and then gently cold smoked over beech for 24 hours. We let the bacon "equalise" for a week to develop and balance the flavours and then they are ready to slice. We don't always have it, but when we do it's worth snapping it up!