Cooked and Cured
Curing of the meat follows age-old traditional techniques combined with a flair and instinct for flavour. Air-drying of the cured meat is carried out in temperature and humidity controlled rooms to overcome the vagaries of the British weather. Smoke is used to enhance the flavour of some of the meats using beech wood chips which give a delicate flavour that never dominates the fine qualities of the meats.
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