Scotch Beef

Scottish beef production is centred on the specialist beef breeds, such as Aberdeen Angus, Galloway, Charolais and Limousin. This and the unique environment in which their cattle are raised contributes to a product many connoisseurs and top chefs believe is the best in the world.

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There’s bacon, then there’s dry cured bacon. Dry cured by hand using sea salt and unrefined brown sugar, it has a flavour that harks back to the “good old days” - and because no water goes into it when we make it, none will come oozing back out when you cook it!

Outdoor reared, high quality meat means our bacon cooks without shrinking or curling.

Our bacon is hand-rubbed with curing salts and left to mature for up to two weeks before being lightly smoked over beechwood for an old-fashioned, un-salty taste.