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Outdoor reared Pork from Morley Farm, South Creake, Holkham Estate, North Norfolk.
Tim Allen is a third generation farmer who has plenty of experience when it comes to pig farming – he breeds only the finest animals on his farm on the North Norfolk coast.
Tim uses a mixture of native breeds that have been crossed with each other to create this succulent pork, including Hampshire pigs, landrace and large white. This type of cross breeding is one of the most popular in the UK because they take all the best attributes from each breed.
We take only Gilt pigs as they produce a wonderful sweet flavour without the boar taint sometimes associated with male pigs.
Our pigs are slower-growing, which means succulent pork with a good
layer of fat and lovely marbling within the meat. (Other, more
commercial farms use faster growing pigs which, while maximising profit,
produces a drier, inferior meat.)
All our pigs are kept outside from birth to slaughter, and are both
“RSPCA Assured” and “Red Tractor” assured. This guarantees the highest
standards of welfare, and the confidence of knowing that the animals are
cared for and lead a happy life on the farm.
All our Gammon 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.