For over half a century, our family has been dedicated to one craft alone, the production and supply of bacon and gammon of the highest standard and qualioty.
Based in West Yorkshire, we continue a tradition that began in 1971, when Peter Winpenny combined his knowledge of the meat industry with a vision to create a business built on quality and integrity.

His son Paul carried that legacy forward, joining the family business straight from school.
Today, alongside his wife Stephanie and their children, Paul upholds the same values of craftsmanship, consistency, and care that have defined us for generations.

By focusing solely on bacon and gammon, we ensure every product meets our exacting standards. Each cut is ethically sourced, traditionally cured, and delivered with the same attention to detail that has made us a trusted name for decades.

From the heart of Yorkshire to homes across the UK, our promise remains unchanged: to bring you bacon and gammon of unmatched quality, steeped in tradition and made with pride.

I’m so glad you asked that question! Order before 1pm and your order will arrive the day after you order it or whenever you have chosen to have it delivered. We will email or text you with your one hour delivery slot as soon as we know it.

We ship Monday to Thursday only, and always with Next Day delivery.
Orders placed after 1pm on Thursday or at anytime on Friday, Saturday or Sunday will be sent out the following Monday for next day delivery to arrive on the Tuesday.

Should there be any issue regarding your delivery we will be in touch with you asap to sort out any problems and make new arrangements.

Your order will have a tracking number which we will provide you alongside your arrival time.

We don’t want your order getting stuck in the system and on the rare occasion when your order finds itself winging it back to the depot, we have been assured by our courier that your delivery will be fulfilled by 8am the following day.

Our bacon is produced using a traditional wet-curing process that takes between 24 and 48 hours. It is an evolution of the old-fashioned tank-curing method, allowing the cure to penetrate the pork and develop its characteristic flavour.

Unlike mass-produced bacon that can release excessive water and white residue during cooking, our bacon retains its shape and cooks beautifully in the pan.

It takes longer to produce, but we believe the improved texture and flavour make it

Our smoked bacon is naturally smoked over beech wood in Lincolnshire for approximately four to six hours, allowing it to develop a balanced and authentic smoky flavour.

We do not paint or spray the bacon with liquid-smoke flavouring. Natural smoking takes considerably longer, but it produces a depth of aroma and flavour that faster industrial processes cannot replicate.

Our pork is sourced from trusted suppliers using pigs reared in the European Union, principally established commercial breeds such as Landrace and Large White.

Both are recognised as excellent bacon-producing breeds, producing the long and lean cuts that are particularly well suited to making bacon and ham.

The Large White also has strong historical links with Yorkshire, having developed from the old Yorkshire breed of pig that was commonly farmed throughout the county during the nineteenth century.

Once sourced, the pork is traditionally cured and naturally smoked in Lincolnshire. It is then brought to Yorkshire, where it is expertly sliced, packed and prepared for delivery.