Mark Gallagher left a career in private equity to take over DukesHill, and since then the business has produced Ocado’s best-rated bacon product.

At DukesHill, each leg of pork is hand rubbed and turned every day for three weeks, then left for four months to mature.

Source: DukesHill

This article is available to view within the May edition of Meat Management magazine. 

Read the full interview here.