It proved a huge success when we introduced our own dry-cured bacon into our shop in 1992. We now sell over 700% more ýreal old fashioned baconţ than we did prior to its introduction.
We currently offer dry-cured bacon plain or traditionally oak smoked, in rashers, chops or roasting joints.
We will shortly be adding another dimension to our range with Tamarind & Maple cured back bacon.
To compliment our dry-cured bacon we offer a selection of Wiltshire Cured Ham available as joints or steaks.
Thicker than horseshoe steaks our preference. (2x8oz/227gm packs)
Dry-cured using time-honoured methods.
A firm buffet favourite…traditional Wiltshire cure. (min wt 18lb/8.16kg)
Full-face steaks (2x8oz/227gm packs)
A delicious alternative to a gammon joint (2lb/0.908kg)
Magnificent slowy roasted on its own,or with a maple syrup rub,serve with creamed potato and bubbling cauliflower cheese.........
Traditionally oak smoked
Perfect for pizza toppings
An increasingly popular product..well smoked and dry-cured from mature pork (6oz/170gm Packs)
Have you tried this as an accompaniment to fresh figs? (4oz/100gm packs)
Boneless middle joints of Wiltshire cure Gammon