Back Bacon - Unsmoked
We dry cure our unsmoked 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....
£4.95
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...
£5.25
Streaky Bacon - Unsmoked
We dry cure our unsmoked Streaky Bacon 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....
£4.25
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...
£4.95
Hill House Salt Beef
We cure our Silverside beef joints for 7 days in a natural cure, then carefully steam them with aromats to produce a fantastic salt beef, thinly sliced this Salt Beef is perfect in some of Chalk Hills Bakery's Italian Stick,...
£4.95
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....
£3.95
Gammon Joint
from £23.75
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 £23.75
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...
£4.85
Ham Hock
£4.95
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,...
£4.95
Whole Glazed Ham
from £28.00
Whole Glazed Ham
Made with pork leg, we use the traditional method to dry cure our boneless Gammon for 11 days to give a fuller flavour, before cooking it in cider, made from the apples grown in our orchard, with some herbs and...
from £28.00
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