Our traditionally dry cured bacon and gammon are made using the age old techniques perfected through time by our artisan butchers.
We make our bacon with just simply sea salt and molasses sugar. This gives our bacon this wonderful dark colour and beautiful flavour. For our gammons we simply use a small amount of nitrites and no nitrates, we do this simply just to endure the safety of our product and to give our gammons their classic pink colour.
We pride ourselves on the quality of our slow grown proper pork and believe that this is the key to perfect premium bacon and gammon. This quality is critical to these amazing products.
