Bacon & Gammon
All our bacon is cured the traditional way, the way it has been for generations. The bacon is dry-cured and then smoked over maple & beech wood chips. Curing bacon this way will prevent the white residue you sometimes get from other cheaper bacon where the meat has been injected with water and artificial flavourings.
You can guarantee our bacon is naturally full of flavour – the way bacon should taste!
Our Gammons are supplied by Bramfield Meats, Halesworth, Suffolk. The gammons start with their own house cure, mixed from salt, sugar and secret spice blends, brined as traditional Wiltshire-cure; finished as unsmoked (green) or smoked over oak chips.