Bacon, Gammon & Hams

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....

Made with whole pork leg we use the traditional method to dry cure our 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...

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...

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....

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...

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,...

We dry cure our unsmoked 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. Notes...

Made with pork leg we use the traditional method to dry cure our boneless gammon for 11 days to give a fuller flavour. Notes from the kitchen We think the best way to cook gammon is to simmer it for...

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...