Cold Smoked Collar Bacon Weight:500g or slowly roasted until it

or slowly roasted until it falls off the bone

Inspired by the Caithness coastline in the Scottish Highlands

A generous layer of fat will baste the meat during the cook

Scotland's Biggar Gin have taken their original London Dry recipe and blended with a generous helping of Cointreau and lemon juice to create this deliciously sharp pre-mixed white lady cocktail

The amber red colour of the Scottish heather foraged by the bees shines through in the honeycomb

Cold Smoked Collar Bacon Weight:500g or slowly roasted until itA must try traditional treat from Fruit Pig, their cold smoked collar bacon is produced using a ribeye cut of pork, creating a beautifully succulent end product with fine curves of intra muscular fat that flavours the meat as it is cooked. The meat is then slow cured for around 10 days, before washing and drying. The cold smoking process delivers a deeper flavour, and preserves the natural taste of the pork.