Home · Cured meats and bacon · The Ginger Pig

Smoked Back Bacon

The Ginger Pig

£6.69

We cure our bacon the traditional way, using the same high welfare pork we sell in our counters. We dry cure it with a hand mixed recipe of a little brown sugar (a natural preservative) and a small amount of curing salt, hang it for a number of weeks before either smoking it or drying it further. Short back bacon is taken from the rear of the back with a large eye of meat and layer of fat just under the rind, which we leave on, the old fashioned way. Don t be afraid to cook your bacon with the fat on as this is where the flavour is. You can always trim it off afterwards. There s nothing quite

The Ginger Pig's own words, read from their page.

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Where this comes from

The part other shops don't tell you. Three separate questions, kept separate on purpose, each with its source.

UK company
Registered at Companies House as GINGER PIG LIMITED, number 03971587. Checked 2026-09-06.
Means the business is a British legal entity, not a British-sounding name owned elsewhere. It says nothing about where anything is made.
UK operations
Not yet checked.
Means people employed here, or premises they actually work from. We keep this separate from the company badge because a registered office can be an accountant's spare room, and a company can be registered in Britain while everything it does happens somewhere else. Where we have not looked, we say so rather than assuming.
British-owned
Not established. Many companies file a statement rather than naming a controlling shareholder.
Read from the register of people with significant control, following the chain of holding companies. It does not gate anything: a firm can be made here and owned elsewhere, and that is worth telling you rather than hiding.
Where it is made
The maker doesn't say, so neither do we.
This is about the individual product, not the company. A British firm can sell things made abroad, which is normal and not a criticism. We would rather tell you which is which than average them into a score.