Here at Turners of Bond Street we use Traditional Methods of producing our speciality – Dry Cured Bacon.

Salt is used which removes water from the bacon, this method of curing maximises taste. The bacon can then be Smoked if required.

Cheaper bacon, as usually found in the large supermarkets, is “smoked” by the use of chemicals. At Turners we smoke our bacon in a smokehouse overnight,

Our traditional smoking method causes the bacon to loose weight, and hence will increase its cost per kilo, but weigh loss at the cooking stage will be substantially reduced and thus our traditional product offers excellent value for money!

We have recently added a second smokehouse to enable us to meet demand, and we can now slice in-house and pack using our newly acquired “Multivac” vacuum packaging machine.