As a family butcher, Lisdergan holds true to many traditional techniques – including some of our very own. First used by our grandfather, the famous Lisdergan Tea Chest was used for over 100 years to cure our bacon.

Today, the tea chest has been retired but our dry cured bacon is still rubbed with the same top secret blend of sugars and salts. The result is a deliciously delicate balance of salt and sweetness, with melt-in-the-mouth fat that cooks to a delicious crisp while maintaining the softness of the bacon itself.