Back Bacon - Fennel and Thyme
Curious Bacon
Batch Details

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Curious Bacon

Back Bacon - Fennel and Thyme

Batch Code: BAC283

Fennel (Foeniculum vulgare) is a flowering plant species in the carrot family. It is a hardy, perennial herb with yellow flowers and feathery leaves. It is indigenous to the shores of the Mediterranean but has become widely naturalized in many parts of the world, especially on dry soils near the sea-coast and on riverbanks.

It is a highly aromatic and flavorful herb used in cookery and, along with the similar-tasting anise, is one of the primary ingredients of absinthe. Florence fennel or finocchio (UK: /fɪˈnɒkioʊ/, US: /-ˈnoʊk-/, Italian: [fiˈnɔkkjo]) is a selection with a swollen, bulb-like stem base that is used as a vegetable.

We use the seed part, ground to a powder as part of our most popular bacon flavour. It works particularly well with pork. We alsways buy whole fennel which we grind to a powder as we need it, this seems to provide a better flavour.

We combine our fennel with thyme leaves.

Thyme (/taɪm/) is the herb (dried aerial parts) of some members of the genus Thymus of aromatic perennial evergreen herbs in the mint family Lamiaceae. Thymes are relatives of the oregano genus Origanum. They have culinary, medicinal, and ornamental uses, and the species most commonly cultivated and used for culinary purposes is Thymus vulgaris.

Ancient Egyptians used thyme for embalming. The ancient Greeks used it in their baths and burnt it as incense in their temples, believing it was a source of courage. We use it in our delicious bacon cure.

The spread of thyme throughout Europe was thought to be due to the Romans, as they used it to purify their rooms and to "give an aromatic flavour to cheese and liqueurs". In the European Middle Ages, the herb was placed beneath pillows to aid sleep and ward off nightmares. In this period, women also often gave knights and warriors gifts that included thyme leaves, as it was believed to bring courage to the bearer. Thyme was also used as incense and placed on coffins during funerals, as it was supposed to assure passage into the next life.

We suggest you just eat our bacon and enjoy it :)

Date Information
Use By: 19-Feb-21
Manufactured: 05-Jan-21
Sell By: 19-Feb-21
Best Before: 19-Feb-21

Supplied / Made By:

The Curiosities Company Ltd []

The best bacon producer in the world

This is ourselves. We produce and supply ourselves and many others.

General Product Information

This is simply the best bacon money can buy anywhere in the world. Usually flavoured with seasonally available local herbs, spices and fruits picked from the hedges or our garden. Always packed in our amazing home compostable plasticfree packaging.

Was created by this process

Cure Bacon

Process Information

Cure Bacon

Process used to cure bacon


We use a very manual dry curing method to cure our bacon.
Firstly the bellies are washed in cold water, cut in half and weighed.
Using our own curing recipe we add sufficient Sea Salt and Sodium Nitrite to create a safe cure. To this we add a mixture of flavours to create the cure flavour.
The meat is then sealed into a Plastic Free bag for at least 10 days to cure at a temperature of around 3C. It is massaged at least 3 times each week.
Once cured, it is removed from the bag and air dried in our converted fridges between 2C and 5C for at least 21 days.
Once dried it is hand cut on our old HOBART slicing machine (which incidentally we're told was originally installed in the kitchens at the Lloyds Headquarters in London).
The slices are weighed to create packs of at least 200g minimum. These are vacuum sealed and put into our bespoke outer packs made from FSC 100% certified components.

Cure start: 2020-10-29
Dry start: 2020-11-19
Cut and pack: 2021-01-05

Used the following 4 ingredients

Ingredient - #1

Pure Sea Salt [Pure Sea Salt]

Batch Code: 20025

Packed by GJ at Halen Môn

Supplied By:

Halon Môn []

Sea Salt Manufacturer

Halon Môn are based in one of the loveliest parts of Wales. They source their salt from the Menai Straits. After graduating from Bangor University, where where the founders had fallen in love with each other and the island of Anglesey, they started looking for ways that would allow them to continue to live and work in this area of Outstanding Natural Beauty.

In 1997, they left a saucepan of seawater to boil on the Aga in their family kitchen aga and as the salt crystals started to form, they knew they'd struck culinary gold. In 1999, they started supplying Halen Môn Sea Salt to Swains, their local butchers in Menai Bridge on the Isle of Anglesey, and now we use it too.

We love this story and love their products and any company that has not one, but two dogs on their "Who are we" page definitely deserve to be suppliers!

Date Information
Purchased: 01-Mar-19
Best Before: 31-Jan-24

Ingredient - #2

Flavour [Fennel and Thyme]

Batch Code: FT20201029


Supplied By:

The Curiosities Company Ltd []

The best bacon producer in the world

This is ourselves. We produce and supply ourselves and many others.

Date Information
Manufactured: 29-Oct-20

Ingredient - #3

Sodium Nitrite Salt [Prague Powder #1]

Batch Code: 2010055

Sodium Nitrite Salt for curing.

Supplied By:

Surfy Curing Supplies []

Surfy's Home Curing Supplies

Surfy's design, blend and test all their own seasonings. Their seasonings contain only the best herbs and spices we can find, no carrier oils, artificial colours or flavours. They even dry some herbs and spices their selves in their own desiccators to ensure that they are the best we can get. Just like us! Their ham & bacon cures and nitrite curing salt are all made from Certified Organic Kosher Sea Salt pre-mixed to precise standards so we can safely make our bacon.

Date Information
Purchased: 15-Oct-20

Ingredient - #4

Pork Loin [Uncured pork loin]

Batch Code: LOIN001

This loin was from a cross bred pig (Gloucester Old Spot x commercial breed).

Supplied By:

Todenham Manor Farm []

Supplier of pork bellies and loins

A 900 acre family farm in the heart of the Cotswolds, close to the Gloucestershire Oxfordshire Warwickshire border. The land was once owned by Westminster Abbey and has been producing and providing food for the local community for generations. It’s now home to 300 cattle, 200 pigs, a butchery and farmshop.

Todenham Manor Farm believe in farming for the future and understand that exceptional meat can only come from a thriving and sustainable eco-system. Happy animals need healthy land to live and graze on. Initiatives have been introduced to encourage natural flora and fauna like building ponds and wildlife friendly areas - making the farmland more productive than ever.

Date Information
Purchased: 27-Oct-20