Bacon – a symbol of breakfast, as diverse as the world in which it is created. In the USA it smells of smoke and spices, in Italy it takes the form of aromatic pancetta, and in England it is a juicy, lean piece of cured meat. In Gloucestershire, tradition still has the flavor of sea salt and pork from the rare Gloucestershire Old Spots breed of pig. At The Butts Farm, we saw how real, hand-cured bacon is made – without nitrates, but with passion, patience and a pinch of English craftsmanship.
