Smoked Streaky Bacon
Our qualified butchers prepare the belly pork to our high standards giving us the best product to start the dry curing process. A little fattier than the shortback bacon each piece is hand rubbed with smoked salt and left to cure for 1 – 2 weeks. We then slice the bacon fresh to order guaranteeing no added water and very low in salt.
Packaging & Delivery
At Hugh Phillips Gower Butcher we take pride in providing you with cuts of meat that are in prime condition. Our current dispatch days are Tuesdays and Thursdays, so bear this in mind when ordering.
We deliver to the whole of the UK and Ireland on a 24 hour, next day basis.
All our produce is vacuum sealed and packaged in sustainable packaging from WoolCool, the natural alternative to polystyrene with greater insulation properties. Insulated using lambs wool, our packaging is far more environmentally friendly.
- Better temperature control
- Natural Lambswool Insulation
- Environmentally friendly
- Keeps produce cold for 2 days*