Both the Gammon and Bacon are smoked in an old brick built smoke house where the meat is hung over smouldering oak and beech chips.
All the Gammons are prepared and cured at the farm, we have smoked or unsmoked available. The Gammon is packed with traditional flavour
Our dry cured bacon is a three-week process with regular turning, culminating in a trip to the smoke house. All the bacon is sliced on a traditional hand driven slicer.
You’ll notice the quality in the way it cooks – Our bacon doesn’t shrivel up!