Denhay

Founded in 1952 when the Hood and Streatfeild families came together in the West Country, this is a name that has been attached to proper farming for seventy years. Bacon came later, developed over almost thirty years of refining what they call the Denhay method and their own special cure. It is made in Devon, it holds a Royal Warrant from HRH King Charles III, and the Great Taste and Taste of the West judges have agreed more than once.

The dry cured range starts with British outdoor bred pork from producers assessed to RSPCA welfare standards by RSPCA Assured. Curers hand rub each loin and belly, then let them mature slowly; smoked lines are gently smoked over beech wood before slicing. There is a Wiltshire Cure too, and 1kg packs for professional kitchens. Customers note it crisps well with no watery residue. Look for it in Waitrose, Sainsbury's, Ocado and Amazon Fresh.