Our bacon chops come thick cut and packed full of flavour. Traditionally dry-cured, it comes from the back of our finest locally sourced pork. Coated in a Maple and Chilli Rub to enhance a sweet flavour perfect alongside cabbage and potatoes
Our unsmoked back bacon comes thick cut and packed full of flavour. Traditionally dry-cured, it comes from the backs of our finest locally sourced pork. Add it to your morning fry-up or serve in a white crusty roll with lashings of butter and brown sauce.
Our smoked back bacon comes thick cut and packed full of flavour. Traditionally dry-cured, it comes from the backs of our finest locally sourced pork. Add it to your morning fry-up or serve in a white crusty roll with lashings of butter and brown sauce.
Middle bacon is an English specialty that promises much large rashers of full flavoured bacon, almost ham like. Ours is prepared to feature both streaky and back bacon in each slice. Perfect for use in a Full English or chop up for creamy carbonara style dishes.
Our smoked streaky bacon is a great way for adding flavour to any meal. Traditionally dry-cured, our bacon comes from our finest locally sourced pork belly. Use it to keep larger joints like whole chickens and venison haunches from drying out during cooking. We particularly like to add it to creamy carbonara style dishes.
Our bacon chops come thick cut and packed full of flavour. Traditionally dry-cured, it comes from the back of our finest locally sourced pork. Great served with braised cabbage and an apple cider sauce.
Our smoked cured gammon has been dry-cured by our butchers resulting in the most deliciously sweet and tender meat. Cut from the hind leg, this joint is packed full of flavour. To get the most out of your gammon, we recommend poaching in a pan with onions, peppercorns and bay leaves, before transferring to a hot oven with your sticky glaze of choice, we love it with orange marmalade!
Each of our cured gammon steaks have been dry cured with traditional salt brine to give the best finish possible, making these artisan steaks ideal for both mid week meals and rather more special treats. We like to keep it simple, cooking them in a simple rub of mustard powder, salt, pepper and oil. Place on a high heat in a frying pan for 5 minutes each side and serve with a runny egg and hand-cut chips.
Our gammon shanks offer superb value, and reflect generations old traditions of pork butchery. Cured with a home made salt brine, this careful process brings out and enhances the rich flavour of the gammon shank. As such this artisan cut is perfect for slow cooking with seasonal vegetables, for rich, satisfying dishes with long in the mouth flavour.
