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Bacon

All our bacon is thickly cut, dry cured by hand and contains no added water - just as it should be.

We cure our bacon using our own special cure and then allow it to mature slowly before slicing, resulting in wonderfully succulent and full flavoured rashers of bacon.

Pork Welfare All the pork that we use  for bacon is from the UK and has full traceability back to farm. All pigs are sourced from farms which have Red Tractor Farm Assurance as a minimum standard, the essence of which is to protect and ensure a healthy environment for livestock through promoting the respective high levels of animal husbandry, nutrition, housing & handling, transport, grassland management and environmental care.
Scotland's Number 1 bacon brand
Award

Scotland's Number 1 bacon brand

The perfect Sunday breakfast would not be complete without our award-winning dry cured bacon. Thickly cut with no added water – available in smoked, unsmoked and sweetcure.  Available in all major supermarkets across Scotland and selected Tesco stores in England.

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BlusH

Simon Howie bacon is the best available on any supermarket shelf due to the honesty of having no added water – fry any other bacon and you end up with boiled bacon due to the water released.

Colin Pearson Find a stockist

Whilst visiting Edinburgh I went to a Tesco and bought 2 packets of your bacon. Wow! Wow! I was so impressed with, a) packaging b) flavour c) no water came out of the bacon when cooking.

This was the best bacon ever. Would even move to live in Scotland to be able to buy it regularly. So very impressed. Well done!

Lynn McClellan Find a stockist

At last a traditional bacon that is made how bacon should be. A very happy husband when I bought this product!

Alison Player Find a stockist

I have now tried this bacon on several occasions and I love it. My main reason for buying is that it is UK pork. Thank you.

Elizabeth Beck Find a stockist

Bacon with taste and quality like this is a rarity. Last time I enjoyed that kind of taste was when I held a WW2 Green Ration Book.

Alan Ashton
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