Home Cured Products

Our bacon is dry-cured in house — no brine, no added water, just salt and time. The result is a deeper flavour and a proper texture that holds up in the pan. We cure both back and streaky, and smoke a selection over hickory chippings for a rich, rounded finish.

Our gammons are cured and smoked the same way — whole, by hand, in our own cure. Cook them low and slow and they’ll look after themselves.

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