Back Bacon - Unsmoked
We dry cure our Back Bacon cut from pork loin the traditional way, using salts to remove the moisture and intensify the flavour and then we finish it off by air-drying it for two weeks to maximize the taste. Now...
from £5.99
Sliced Ham - cooked in cider, honey & aromats
Made with whole pork leg, our Sliced Ham is made with the traditional method to dry cure our gammon for 11 days to give a fuller flavour, before cooking it in cider, herbs and aromats. Once cooked the hams are...
£5.75
Collar Bacon - Unsmoked
We dry cure our Collar Bacon cut from pork shoulder the traditional way, using salts to remove the moisture and intensify the flavour and then we finish it off by air-drying it for two weeks to maximize the taste Notes...
£5.35
Unsmoked Bacon Lardons
We dry cure our unsmoked Bacon Lardons cut from pork belly the traditional way, using salts to remove the moisture and intensify the flavour and then we finish it off by air-drying it for two weeks to maximize the taste....
£4.30
Gammon Joint
from £25.75
Gammon Joint
Made with pork leg we use the traditional method to dry cure our boneless Gammon Joints for 11 days to give a fuller flavour. Notes from the kitchen We think the best way to cook gammon is to simmer it...
from £25.75
Gammon Steaks
Cut from the top of the leg we use the traditional method to dry cure our gammon for 11 days to give a fuller flavour. Notes from the kitchen Combined with egg and chips, our gammon steaks makes for the...
£5.30
Ham Hock
£5.35
Ham Hock
We use the traditional method to dry cure our Ham Hock for 11 days to give a fuller flavour. Notes from the kitchen Such a versatile and under used cut.  Best cooked long and slow for a couple of hours,...
£5.35
Traditional Soda Bread
Brand NEW for 2021 our good friends at Chalk Hills Bakery have come up with another sumptuous loaf for our customers! This traditional soda bread is packed full of flavour and with a beautiful texture too.  We can see you...
£3.05
You have successfully subscribed!