Vion supplies the very best bacon for breakfast or to top a hamburger. Sophisticated preparation ensures the quality to which our customers are accustomed. The process begins by maturing the meat over a number of days. We salt the meat in line with the customer’s wishes, and produce both smoked and unsmoked varieties. Smoking is done hot by means of wood chips in our smokehouse – the traditional process for our streaky bacon and back bacon to guarantee traditional flavour.