Nothing quite excites the taste buds like bacon and Cleaver’s traditional wood smoked bacon is at the top of the pile.
Our bacon is made the traditional way. It’s cured using a method that brings out the grain and texture of the pork. A hint of brown sugar is added during the curing process to help the expression of the sweet pork flavours. The bacon is then naturally smoked using Beechwood chips for a distinct finish.
We cut our bacon rashers to medium thickness, allowing the fat to melt away and caramelise while cooking to create a succulent and irresistible taste. It’s ideal as ‘the main event’ or for adding character to other dishes.
You can find Cleaver’s traditional wood smoked Bacon in selected supermarkets. Remember that you’ll find it in the DELI!
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