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Situated between the banks of the River Trent and the edge of Sherwood Forest, we dry cure our bacon and hams. For 20 years we have reared our pigs in deep straw barns to the highest welfare standards. What started as a hobby, one June morning in 1998, has now grown bringing you the taste of the finest pork and bacon products. We dry cure our bacon slowly - the old-fashioned way using time-honoured recipes which eliminates the 'white brine' seen in modern mass produced bacon. The end product being infinitely more succulent and satisfying.

Enjoy the Barn Bacon Flavour!

Andrew, Christine & Will Smith.